Cabbage and Feta Salad
Servings: 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, chopped
- 8 cups shredded cabbage
- 3/4 teaspoon kosher salt
- 3 teaspoons red wine vinegar
- 1 cup green onions, finely chopped
- 1/2 cup feta
- 1/2 cup finely grated parmesan
Instructions
- Heat the oil and garlic in a large saucepan over medium-low heat. Cook until lightly golden, but not browned, about 8 minutes. Stir occasionally.
- Add the cabbage, salt and 2 teaspoons red wine vinegar to the saucepan. Stir the cabbage to coat well with the garlic oil. Cook for 4 to 5 minutes, or until the cabbage has slightly softened but is still crunchy. Set off the heat and let cool.
- Add the green onions, feta, parmesan and remaining 1 teaspoon red wine vinegar. Stir well and salt to taste. Serve at room temperature or chilled.
Notes
This salad can stand as its own dish or be used as a topper for tacos, burgers, sandwiches, etc.
