1 cup rye berries
3 cups ﬁltered water or vegetable stock
2 cups raw walnuts
1 Tbsp honey
3 Tbsp Dijon mustard
2 Tbsp + 1 tsp walnut oil
2 tsp unpasteurized apple cider vinegar, or to taste
¼ cup extra-virgin olive oil, duck fat, or lard
2 tsp caraway seeds, toasted over medium heat until fragrant
2 medium red onions, diced
3 cloves garlic, green germ removed and minced
5 cups shredded Savoy or Napa cabbage
¼ cup chopped parsley
Sea salt & freshly ground black pepper to taste
- Heat a large Dutch oven or stock pot over medium-high heat. Add the rye berries and toast for approximately 5 minutes, stirring continuously with a wooden spoon. When the berries have darkened considerably and a nutty aroma ﬁlls the room, pour them into a strainer and rinse well with cold water to arrest cooking. Return berries to the cooled pot; cover with 2 ½ cups water or stock and refrigerate overnight.
- Preheat the oven to 375°F. Bring the rye berries and soaking liquid to a boil over high heat. Reduce heat and allow the rye to simmer for approximately 45 minutes. Add sea salt and pepper to taste; allow to simmer for 15 minutes more, or until the berries are tender and the liquid is absorbed.
- Meanwhile, spread the walnuts onto a parchment-lined sheet pan and place in the oven. Toast for approximately 8-10 minutes, or until a deep golden brown. Remove from the oven, toss with 1 teaspoon walnut oil and a pinch of salt. Set walnuts aside.
- Once the rye berries are tender, add remaining ½ cup of water or stock, honey, Dijon mustard, apple cider vinegar, and remaining 2 tablespoons walnut oil; set aside and keep warm.
- Heat olive oil (or duck fat or lard) in a large sauté pan over medium high heat. Add chopped onion and garlic; allow to soften slightly, about 2 minutes. Add shredded cabbage, a generous pinch of salt, a few grinds of black pepper, and toasted caraway seeds. Stir to coat cabbage in the onions and oil; cover the pan and allow the cabbage to steam in its own liquid, about 6-8 minutes, or until tender.
- Add cabbage, walnuts, and parsley to rye berries; stir to combine. Taste for seasoning; add more salt, cider vinegar, or mustard to taste. Serve hot or at room temperature.
Recipe and photo courtesy of Michelle McKenzie.
Total Fat: 39 g
(Saturated Fat: 4 g)
Sodium: 210 mg
Carbohydrate: 62 g
Fiber: 5 g
Protein: 17 g