Recipe

Tassajara Warm Red Cabbage Salad Recipe

	Midgelet / All my dishes 1 month, 1 week ago Originally adapted from The Complete Tassajara Cookbook Source: 101 cookbooks This version is less cheesy, fruity, and rich - but feel free to experiment with the components in this salad until it is to your liking Prep:10m Cook:10m Servings:4	Midgelet
	cabbage warm salads vegetarian easy quick

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Fans

momo_55gra

jolielives

Ingredients

. .

1/2 cup sunflower seeds

1 teaspoon natural cane sugar (or brown sugar)

fine grain sea salt

2 tablespoons extra-virgin olive oil

1 red onion, diced

3 medium cloves garlic, minced

1 pound head of red cabbage or radicchio, quartered and cut into

thin ribbons

1 teaspoon fresh rosemary, minced

2 ounces golden raisins (or other plump, chopped dried fruit)

1 1/2 tablespoons balsamic vinegar

2 ounces feta cheese, crumbled

a bit of freshly grated Parmesan cheese, to garnish

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 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.

Season with more salt if needed.

Serve garnished with the remaining raisins, feta, sunflower seeds and Parmesan cheese.

Serves 4 to 6.

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Comments

jolielives 1 month, 1 week ago said:
This is amazing. I'm going to try this!!! I also think that I'm going to use Chevre (Goats Cheese) in one of my efforts, as all the other flavors are so extraordinary. Holy Moly.
The Chevre that the large chain grocery stores sell, in the pyramid container (Mostly green & white writing on the container) with it's peak cut off is quite good & mild.
So good to have another one of your perfect recipes. Now off to enter 2 of my own new food experiments.
Thank you Midge!
Jo & Lee

momo_55grandma 1 month, 1 week ago said:
Luv red cabbage anything thanks bunches