Wilted red cabbage with mint and feta
The recipe calls for what seems like a lot of herbs, but don't be nervous — it's quite lovely. In fact, I used extra dill because it's a favorite and works really well here. In the book, an alternate version calls for using a tahini yogurt sauce in place of the feta, which is quite delicious.
- 2 tablespoons olive oil
- 1 medium red onion quartered through the stem end and thinly sliced crosswise
- 1 garlic clove finely minced
- 4 cups packed very finely sliced red cabbage a scant pound
- Sea salt
- Juice of 1 lemon
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Freshly ground pepper
- Crumbled goat feta plus whole mint leaves to finish
Heat the oil in a large skillet or wok. When hot, add the onion, saute for several minutes to sear and soften. Add the garlic, then the cabbage, and season with 1 teaspoon salt. Immediately begin turning it in the pan. You don't want to fully cook it, just wilt it; two to three minutes should be plenty of time.
Remove the pan from the heat, toss the cabbage with 2 tablespoons of the lemon juice, then taste and add more if sharpness is desired. Toss with the herbs. Season with more salt, if needed, and plenty of pepper. Transfer the cabbage to a platter, and shower with the crumbled goat feta. Finish with the extra mint leaves and serve.