Recipes Warm Spelt with Red Cabbage and Ricotta Salata 5.0 (1,249) 1 Review By Grace Parisi Published on December 6, 2013 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 30 mins Total Time: 50 mins Yield: 6 Ingredients 1 cup walnuts (4 ounces) 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 medium red onion, finely diced 1 pound red cabbage, cut into 1-inch pieces (4 cups) 2 tablespoons red wine vinegar Salt and freshly ground pepper 1 1/2 teaspoons chopped thyme 1/2 cup water 2 cups Thyme-Scented Spelt 4 ounces ricotta salata cheese, crumbled (1 cup) Directions Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 12 minutes, until golden. Let cool, then coarsely chop. In a large skillet, melt the butter in the oil. Add the onion and cook over high heat, stirring, until softened, 4 minutes. Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, 6 minutes. Add the thyme and the water, cover and cook over low heat, stirring occasionally, until the cabbage is tender and the water has evaporated, 20 minutes. Stir in the Thyme-Scented Spelt, ricotta salata and toasted walnuts. Transfer to a bowl and serve. Rate it Print