Three Cabbages, One Cozy Bowl: Fall Comfort with #HalfYourPlate

Cabbage deserves more credit than it gets. We’re happy to tuck it into cabbage rolls, shred it for coleslaw or add it to a pot of soup, but I think it deserves a little more room at the supper table. Especially when it comes with browned edges, a tangy maple dressing and enough colour to brighten up a chilly fall evening.

That’s what I love about this Triple Cabbage & Cranberry Warm Grain Bowl with Maple-Dijon Dressing. It takes a familiar vegetable and gives you a few good reasons to look at it differently. There’s sweetness, crunch, a little chew from the barley and those lovely bites of cranberry throughout. It’s a hearty supper built around vegetables, and there’s plenty going on to keep every forkful interesting.

Using three kinds of cabbage might sound like I’m getting carried away, but each one earns its place. The green and red cabbage bring those tender, roasted pieces with caramelized edges. That browning makes such a difference to the flavour, bringing out a sweetness you don’t get in a bowl of raw slaw. The finely shredded savoy adds a softer, leafy texture while holding onto a little crunch.

Together, they give the bowl some variety before we even get to the other ingredients. And that red cabbage certainly doesn’t hurt the looks of things, either!

The barley brings a pleasant chew that works beautifully with the tender vegetables. Add roasted chickpeas, and you’ve got a bowl with enough substance to stand on its own for supper. I like a meal that feels generous, especially when the weather turns cool, and this one has that comforting quality without needing a rich, creamy sauce.

Then there’s the cranberry maple-Dijon dressing. This is what brings everything together. The mustard and apple cider vinegar give it a lively tang, while the maple syrup rounds out the sharper flavours. The dried cranberries stay whole, so you get little sweet-tart bites tucked among the cabbage and grains. With the sweetness of the roasted vegetables, that bit of acidity is exactly what the bowl needs.

A scattering of pumpkin seeds adds another layer of crunch. If you enjoy feta, a little crumbled over the top brings a salty finish that plays nicely with the maple and cranberries. It’s lovely either way, so make that part your own.

Half Your Plate encourages Canadians to fill half their plates with fruit and vegetables, and dishes like this offer a delicious way to bring that idea into everyday cooking. Start with vegetables you enjoy, give them plenty of room, and build a meal around their flavour. Here, the cabbage gets top billing, with the barley, chickpeas and dressing making it feel like a complete supper.

And if buying three kinds of cabbage leaves you with some to spare, think ahead to another meal. A crunchy slaw for sandwiches, cabbage tucked into a vegetable soup, or a simple sauté alongside tomorrow’s supper will put those remaining pieces to good use. Planning where the rest will go is part of making a produce-filled kitchen work.

This is my kind of fall cooking: familiar ingredients, plenty of vegetables and a few thoughtful touches that make you look forward to sitting down with your bowl. Cabbage has been doing the supporting work in our kitchens for years. I’d say it’s earned a supper of its own.

A very generous thank you to CPMA for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you. We love the Half Your Plate program because it aims to educate Canadians of all ages about the importance of fresh produce consumption and encourages them to fill half their plates with fruits and vegetables to improve their health.  As always, all recipes and opinions remain our own.  Visit the Half Your Plate website for more information!

Triple Cabbage & Cranberry Warm Grain Bowl with Maple-Dijon Dressing

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• Author: Johanne Bosse
• Total Time: 0 hours
• Yield: Serves 4

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Description

Roasted cabbage brings the sweet, caramelized edges, finely shredded savoy adds a little crunch, and cranberries give everything a sweet-tart pop. Add warm barley, roasted chickpeas and a maple-Dijon dressing, and you’ve got a bowl that’s hearty enough for supper without feeling

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Ingredients

Units USM Scale 1x2x3x

• For the Grain Bowls
• 1 cup pearl barley, rinsed
• 3 cups vegetable broth
• 3 cups green cabbage, cut into 1-inch pieces
• 3 cups red cabbage, cut into 1-inch pieces
• 1 can (540 mL) chickpeas, drained, rinsed and patted dry
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 cups savoy cabbage, tough centre ribs removed, leaves finely shredded
• 1/4 cup roasted pumpkin seeds
• 1/2 cup crumbled feta cheese, optional
• For the Cranberry Maple-Dijon Dressing
• 1/2 cup dried cranberries
• 2 tbsp warm water
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
2. Combine the barley and vegetable broth in a saucepan. Bring to a boil, reduce the heat, cover and simmer for 35–45 minutes, or according to the package directions, until tender but still pleasantly chewy. Drain any excess liquid.
3. While the barley cooks, place the green cabbage, red cabbage and chickpeas in a large bowl. Toss with the olive oil, smoked paprika, garlic powder, salt and pepper.
4. Divide the mixture between the baking sheets, spreading it into a single layer. Roast for 25–30 minutes, stirring halfway through and rotating the pans, until the cabbage is tender with browned edges. Give everything a little breathing room on the pans so the cabbage roasts rather than steams.
5. Meanwhile, make the dressing. Place the dried cranberries and warm water in a small bowl and let stand for 5–10 minutes. Stir in the olive oil, apple cider vinegar, maple syrup and Dijon mustard. Season with salt and pepper. Keep the cranberries whole—they’ll become little pockets of flavour throughout the bowls.
6. Stir the shredded savoy cabbage into the hot, drained barley. Cover and let stand for 2–3 minutes, just long enough to soften the cabbage slightly while keeping a little crunch.
7. Add about half the cranberry dressing to the barley mixture, stirring to distribute the cranberries. Gently fold in half the roasted cabbage and chickpeas.
8. Divide between four bowls. Top with the remaining roasted cabbage and chickpeas, then spoon over the remaining cranberry dressing. Finish with the pumpkin seeds and feta, if using. Serve warm.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes