Cabbage and Feta Salad

Cabbage and Feta Salad

feta cabbage salad upper left corner

Author note: This salad can stand as its own dish or be used as a topper for tacos, burgers, sandwiches, etc.

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

  1. 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.
  2. Add the cabbage, salt and 2 teaspoons red wine vinegar to the saucepan. Stir the cabbage to coat well with the garlic oil.
  3. Cook for 4 to 5 minutes, or until the cabbage has slightly softened but is still crunchy. Set aside and let cool.
  4. Add the green onions, feta, parmesan and remaining 1 teaspoon red wine vinegar.
  5. Stir well and salt to taste. Serve at room temperature or chilled.

4 thoughts on “Cabbage and Feta Salad

  1. Pingback: Garlic-Fried Cabbage | a pleasant little kitchen

  2. Pingback: A Pleasant Little Menu | Make-Ahead Meals | a pleasant little kitchen

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