Warm Red Cabbage Salad with Feta and Golden Raisins
Adapted from The Complete Tassajara Cookbook by Edward Brown
A sweet and comforting fall salad.
Prep Time
30 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
1⁄2 cup sunflower seeds
2 tablespoons olive oil
1⁄2 cup onion, red
3 cloves garlic
1 pound cabbage, red
1 teaspoon rosemary, fresh
1⁄4 cup raisins, golden
1 1⁄2 tablespoons balsamic vinegar
1⁄4 cup cheese, feta
Instructions
Roast the sunflower seeds in a pan or toaster oven. Set them aside to cool.
Saute the onion in the olive oil until the onions are translucent. Add the garlic and the cabbage and saute for another minute. Add the rosemary, the raisins, and the vinegar and saute until the cabbage is tender but not completely wilted. Add half the feta cheese, the sunflower seeds, and salt to taste. Serve warm, garnished with the remaining feta. Also delicious cold as leftovers!