Red Cabbage Salad with Raisins and Feta

Guest Post by Jennifer McLaughlin

“I make this salad every other week because it goes with everything and makes great leftovers. My kids love it and haven’t tired of it yet! This recipe is an adaptation of an adaptation of Tassajara Warm Red Cabbage Salad from The Complete Tassajara Cookbook. I’ve actually never seen the original recipe!” – Jennifer McLaughlin

  • 2 tablespoons ghee or olive oil
  • 1 small red onion, peeled, quartered and thinly sliced
  • Kosher salt
  • 3 medium garlic cloves, minced
  • 1/2 small red cabbage, cut into thin ribbons, then bite-sized pieces
  • 1/4 cup raisins
  • 1/2 pumpkin or sunflower seeds
  • 1-1/2 tablespoons balsamic vinegar
  • 2 oz. feta cheese

  • Heat the ghee or oil in a large skillet over medium-low heat. And the onion with a couple pinches of salt and sauté until onion begins to brown. Stir in the garlic and cabbage. Stir and cook until the cabbage begins to soften. Add the raisins and vinegar. Stir for about a minute and remove from heat. Add the pumpkin or sunflower seeds along with the optional feta. The cabbage will continue to cook even after the heat has been turned off, so stir once more and move to serving dish.
  • Quick Tips
  • 1. Ghee is clarified butter. It is used frequently in Indian cooking. It has a slightly nutty flavor and a long shelf life.
  • 2. Use the best quality balsamic vinegar you can afford. This dish is best with a high quality balsamic vinegar.
  • 3. Delicious warm or right out of the fridge!
  • About the Guest Author
  • When Jennifer started college, the pinnacle of her cooking repertoire was instant rice with canned stewed tomatoes or Hamburger Helper. Luckily her husband was interested in eating good food. She was taken up by his enthusiasm and learned to cook. But it was after developing gestational diabetes during her first pregnancy that Jennifer really began to look at the food she was eating. Her dietary adjustments helped her avoid gestational diabetes during her second pregnancy and steered her towards a career in nutrition. While home with her two young children, Jennifer is currently completing her Master of Science in Holistic Nutrition from Hawthorn University.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

4 responses to “Red Cabbage Salad with Raisins and Feta”

  1. Clare says:

    By chance, we had red cabbage tonight. I cook it quite similarly with garlic, pine nuts and add goat cheese at the end. Give it a try.

  2. Mary Fran says:

    Loved it! Substituted raspberry vinegar for balsamic as I did not have, Only difficulty was measurement value for pumpkin seeds missing – used about 1/4 cup which seemed about right.

  3. This looks fabulous! I think I’ll make this tomorrow night with dinner!!

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