To Try: Deborah Madison’s Red Cabbage with Feta and Mint

From O The Oprah Magazine, January 2013

Serves 4

  • 2 Tbsp. olive oil
  • 1 medium red onion, thinly sliced
  • 1 clove garlic, minced
  • 4 cups (1 pound) red cabbage, thinly sliced
  • 1 tsp. sea salt, plus more to taste
  • Juice of 1 lemon
  • Ground black pepper
  • 2 Tbsp. chopped fresh mint, plus small leaves for garnish
  • 2 Tbsp. chopped fresh dill
  • 2 Tbsp. chopped fresh parsley
  • 1/2 cup (1 1/2 ounces) crumbled Feta cheese

Total time: 30 minutes

In a large skillet, heat olive oil over medium-high heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add cabbage and 1 tsp. salt and cook, stirring, until cabbage is wilted and just starting to soften, about 2 minutes longer.

Remove skillet from heat, stir in lemon juice, and season with salt and pepper to taste. Stir in chopped mint, dill, and parsley and transfer to a serving bowl. Top with Feta and mint leaves and serve warm or at room temperature.

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Published in: on December 30, 2012 at 1:05 pm  Comments (1)  

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One CommentLeave a comment

  1. It sounds like an unusual combination but I love feta so I will try it.

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