Warm Cabbage Salad

Warm cabbage? Interesting. Add some balsamic and raisins? Better.

Found: 101 Cookbooks

Makes 6-8 servings

An old favourite, we have made this multiple ways. We have substituted ingredients (cranberries for raisins; dried for fresh rosemary) and even omit some (no cheese in my fridge). This versatile salad tastes even better the next day as part of a fresh spinach salad.

So give it a try. The pan-frying garlic and onion is only the beginning of this recipe’s greatness.

Ingredients:

  • 1/2 cup sunflower seeds
  • 1 tsp. brown sugar
  • 2 tbsp. extra virgin olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 pound red cabbage, sliced ~2″ in length
  • 1 tsp. fresh rosemary, minced
  • 2 oz. golden raisins
  • 1 1/2 tbsp. balsamic vinegar
  • 2 oz. low-fat feta cheese, crumbled

How to:

  1. In a dry skillet over medium heat, begin to toast the sunflower seeds. When golden brown, add the sugar; stir to combine. Remove from heat.
  2. In the same skillet, heat the oil. Add the onion and garlic, cooking until the onions begin to soften up and turn clear (~3-5 minutes). Add the cabbage. Continue to stir and cook until the cabbage softens. Add the raisins and vinegar. Heat through and remove from heat.
  3. Once slightly cooled, stir in rosemary and cheese.

Make it a meal:

  • Use as a topping for a fresh spinach and vegetable salad. Add some beans for protein
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