Cabbage, Onion, and Farro Soup

You’ll find me making the famous cabbage soup from Joshua McFadden’s cookbook Six Seasons: A New Way with Vegetables on the first passably cool day of autumn — that’s how much we look forward to it. For the next few months, it will be a regular event in our kitchen, made with my collagen-rich scrap stock. Don’t be stingy with the low-and-slow cook times — that’s what makes the cabbage melt in your mouth. Few things this healthy taste so rich and comforting.

French onion variation: Leave out the farro and add a splash of sherry to let the velvety cabbage and onions sing. (Do rosemary and thyme for this version!) Top with toasted bread and gruyere for an experience virtually indistinguishable from French onion soup — fiber-rich and beef-free.