Author Notes
What can I say? I'm the cabbage lady. Anyways, here is the delicious results of some more experimentation with cabbage. —fiveandspice
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Ingredients
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1
medium-large head of red cabbage, cored and sliced finely
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1
medium carrot, peeled and shredded
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1
red onion, finely diced
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1/2 cup
(loosely packed) golden raisins
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3 tablespoons
olive oil
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1/4 cup
thick (Greek style) plain yogurt
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2 tablespoons
lemon juice
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1 teaspoon
honey (plus a little more if desired)
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1 teaspoon
ground cumin
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1 teaspoon
ground coriander
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1 teaspoon
ground cinnamon
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2 teaspoons
minced preserved lemon (optional but recommended)
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salt and pepper to taste
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1/4 cup
toasted almond slivers
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1/4 cup
crumbled feta, optional
Directions
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Whisk the yogurt, honey, spices, preserved lemon, lemon juice and 1 Tbs. olive oil in a small bowl. Let stand for about 30 minutes to mingle the flavors.
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Heat 2 Tbs. olive oil in a large frying pan over medium heat. Add in the onion and cook until softened, 3 or so minutes. Then stir in the carrot and cabbage, season to taste with salt and pepper, and cook, stirring, until the cabbage is getting a bit tender but is still slightly crunchy, around10 minutes.
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Toss the cabbage mixture, the dressing, and the raisins together. Sprinkle with almonds and feta and serve warm over something like cooked farro, quinoa, or couscous, or on its own.
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