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Wilted Red Cabbage with Mint and Goat Feta

Christopher Hirsheimer and Melissa Hamilton © 2013

Servings: 2 to 4

This salad is lightly wilted and warm, giving it a lush color and more tender texture. The thinner you slice the cabbage, the more tender it will be. A mandoline is a good tool to use here, or a very sharp knife.

This recipe is excerpted from Vegetable Literacy. Read our review.


  • 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


  • Heat the oil in a large skillet or wok. When hot, add the onion, turn to coat it with the oil, and cook for a minute to sear and soften. Add the garlic, then the cabbage, and season with 1 tsp. salt. 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. 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. Toss with the herbs. Season with more salt, if needed, and plenty of pepper. Transfer the cabbage to a platter, mounding it in a heap, then shower with the crumbled goat feta. Finish with the extra mint leaves and serve.

Wilted Red Cabbage with Tahini-Yogurt Sauce: Make the salad as above, minus the goat feta, but use plenty of dill. To make the Tahini-Yogurt Sauce: Pound 1 clove garlic in a mortar with 1/4 tsp. sea salt until smooth. Stir in 1/2 cup yogurt and 3 Tbs. tahini, mixing well. Adjust seasoning to taste. Spoon the sauce over the cabbage, or serve it on the side. Optional, but good if you wish to emphasize the sesame element, finish with toasted sesame seeds and a few drops roasted sesame oil.


Reprinted with permission from Vegetable Literacy by Deborah Madison, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.


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