Wednesday, February 1, 2012

another farro & cabbage casserole!

Who knew there were so many (at least two) farro & cabbage casserole recipes?  For mine, I turned to and it suggested these farro-stuffed, prosciutto-wrapped cabbage rolls.  Although the recipe was kind of vague in parts and there is absolutely no way that the end product could look like their photo (um, you put tomato sauce and mozzerella on top), it was delicious.  And due to my inferior cabbage rolling skills, much more casserole-y than I had originally envisioned.

I started out by trying to make Thomas Keller proud with a super-organized mise-en-place.
Basically, this recipe involves a lot of chopping and waiting.  Once things were prepped, I got the farro going in one pot while blanching the cabbage leaves to make them "easy" to work with in another.  And this is where I had my biggest problem with the recipe.  The author claims to prefer working with the outer cabbage leaves for their color.  After deciding to use inner leaves as well (I really did not want to buy four cabbages), I quickly learned that they are difficult to peel off and get wonky and cook much quicker than the outer leaves.  So when it came time to roll them, they were kind of a mess.  If I make this again (and I think I will--tasty!), I think that I'll turn to another source to better learn the fine art of cabbage rolling.
outer leaf - piece of cake!
After stuffing and rolling and topping, the casserole went in the oven for 35 minutes and came out delicious.  And the recipe provided enough food for K & I to get 4 meals out of it (without suffering farro casserole fatigue).

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