½ cup sunflower seeds
1 teaspoon natural cane sugar (or brown sugar)
Fine grain sea salt
Note: this step is optional – you can just use regular roasted sunflower seeds
2 tablespoons extra-virgin olive oil (or coconut oil)
1 red onion, diced
3 medium cloves garlic, minced
1 pound head of red cabbage, quartered and cut into thin ribbons
1 teaspoon fresh rosemary (or substitute another fresh herb)
2 ounces golden raisins (or other plump, chopped dried fruit)
1 1/2 tablespoons balsamic vinegar
2 ounces feta cheese, crumbed
a bit 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 of pinches of salt. Stir until the sugar melts and coats the seeds (your pan will need to be hot enough). 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 sauté the onion for a minute or two with a couple of pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just 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.
Recipe from Heidi Swanson’s 101 Cookbooks (http://www.101cookbooks.com/). The original recipe came from The Complete Tassajara Cookbook by Edward Espe Brown.