Prep time: 10 min.
Cook time: 10 min.
-1 t. natural cane sugar (or brown sugar)
-fine grain sea salt
-2 T. extra-virgin olive oil
-1 red onion, diced
-3 medium cloves garlic, minced
-1 lb. head of red cabbage, quartered and cut into thin ribbons
-1 t. fresh rosemary, minced
-2 oz. golden raisins (or other plump, chopped dried fruit)
-1 1/2 T. balsamic vinegar
-2 oz. feta cheese, crumbled
-small amount of freshly grated Parmesan cheese, to garnish
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 (your pan will need to be hot). 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 few minutes with a couple pinches of salt. Stir in the garlic, the cabbage, and a few more pinches of salt. Stir and cook for 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.