Ingredients: |
Ingredients: 1/2 c. sunflower seeds
1 tsp. brown sugar
fine grain sea salt
2 tbsp. extra-virgin olive oil
1 red onion, diced
3 medium cloves garlic, minced
1 lb. head of red cabbage or radicchio, quartered and cut into thin ribbons
1 tsp. fresh rosemary, minced
2 oz. golden raisins (opt.)
1 1/2 tbsp. balsamic vinegar
2 oz. (or more to taste) feta cheese, crumbled
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Directions: |
Directions:Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar, and a couple pinches of salt. Stir until the sugar melts and coats the seeds (you pan will need to be hot enough). Transfer the seeds immediately to a plate so they don't stick to the pan. Set aside.
Heat the olive oil in a large skillet and saute the onion for a minutes or two with a couple pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook until the cabbage softens up just a touch. Then stir in the rosemary, most of the raisins, and the vinegar. Keep on heat until the cabbage is softened a bit more--it will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it - where it collapses entirely. Fold in half of the feta cheese, most of the sunflower seeds, then taste. Season with more salt if needed. Serve garnished with the remaining raisins, feta and sunflower seeds. |
This recipe for Warm Red Cabbage Salad is from