WILTED RED CABBAGE WITH MINT AND GOAT CHEESE

2 tablespoons extra virgin olive oil

1 red onion, thinly sliced

1 clove garlic, minced

4 cups red cabbage, very finely sliced

sea salt and pepper

juice of 1 lemon

2 tablespoons chopped mint

2 tablespoons chopped dill

2 tablespoons chopped parsley

crumbled Gothberg Farms feta

whole mint leaves

Heat the oil in a large skillet. Add the onion to sear and soften. Add the garlic, then the cabbage, and season with 1 teaspoon salt.Turn in the pan to wilt evenly, about two minutes. Remove the pan from the heat and toss the cabbage with lemon juice. Toss with the chopped herbs. Season with salt and pepper. Transfer it to a platter and sprinkle over the cheese and mint leaves.

Deborah Madison

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