Wilted Red Cabbage with Mint and Goat Feta Gluten Free

Wilted Red Cabbage with Mint and Goat Feta Gluten Free

Ingredients

  • 2 Tbs. 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 (1 scant lb.)
  • Sea salt
  • Juice of 1 lemon
  • 2 Tbs. chopped mint
  • 2 Tbs. chopped dill
  • 2 Tbs. finely chopped parsley
  • Freshly ground pepper
  • Crumbled goat feta plus whole mint leaves, to finish

Directions

  1. Heat the oil in a large skillet or wok.
  2. When hot, add the onion, turn to coat it with the oil, and cook for a minute to sear and soften.
  3. Add the garlic, then the cabbage, and season with 1 tsp. salt.
  4. Immediately begin turning it in the pan to wilt it evenly. You don’t want to fully cook it, just wilt it; two minutes should be enough time.
  5. Remove the pan from the heat, toss the cabbage with 2 Tbs. of the lemon juice, then taste and add more if sharpness is desired.
  6. Toss with the herbs. Season with more salt, if needed, and plenty of pepper.
  7. Transfer the cabbage to a platter, mounding it in a heap, then shower with the crumbled goat feta.
  8. Finish with the extra mint leaves and serve.