Warm Red Cabbage Salad

Yield: 2 servings

Ingredients:

• 35 grams sunflower seeds
• 1/2 teaspoon brown sugar
• fine grain sea salt
• 1 tablespoon rapeseed oil
• 1 onion, diced
• 1 clove garlic, minced
• 230 – 250 grams red cabbage, quartered and cut into thin ribbons
• 1/2 teaspoon fresh rosemary, minced
• 30 grams golden raisins
• 2 generous tablespoons balsamic vinegar
• 20 grams greek-style cheese, crumbled
• Parmesan cheese, freshly grated to garnish

Instructions

1. Toast the sunflower seeds in a dry pan 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. Transfer the seeds immediately to a plate so they don’t stick to the pan. Set aside.
2. Heat the oil in a large skillet and saute the onion for a minute 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 for just a minute or so, or until the cabbage softens up just a touch. Then stir in the rosemary, most of the raisins, and the vinegar. The cabbage 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. . Serve garnished with the remaining raisins, greek-style cheese, sunflower seeds and Parmesan cheese.

total time: 20 minutes
preparation time: 10 minutes
cooking/baking time: 10 minutes