Name: Triple Cabbage & Cranberry Warm Grain Bowl with Maple-Dijon Dressing
Prep time: 15 min
Cook time: PT-498318H49M55S
Ingredients: 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; ½ tsp garlic powder; ½ tsp salt; ¼ tsp freshly ground black pepper; 2 cups savoy cabbage, tough centre ribs removed, leaves finely shredded; ¼ cup roasted pumpkin seeds; ½ cup crumbled feta cheese, optional; For the Cranberry Maple-Dijon Dressing; ½ 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

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

Ingredients

Units Scale

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

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
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.
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.
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.
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.
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.
Add about half the cranberry dressing to the barley mixture, stirring to distribute the cranberries. Gently fold in half the roasted cabbage and chickpeas.
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