Rinse the farro (spelt grain) thoroughly in a fine sieve under cold water. Bring to a boil in a pot with double the amount of lightly salted water and simmer, covered, over medium heat for approx. 20 minutes until al dente. Then drain and leave to cool until lukewarm.

Preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper. Clean the red cabbage, remove the core, and cut the cabbage into bite-sized wedges about 2 cm wide. Peel the red onion and cut into thin wedges. Strip the leaves from the fresh thyme.

Spread the red cabbage and onion wedges on the prepared baking tray. Drizzle with 1 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar, scatter the fresh thyme over them, and season with a pinch of fine salt and ground black pepper. Roast in the preheated oven for approx. 20–25 minutes until the edges caramelise crisply and the cabbage is tender.