Wednesday, 24 February 2016 20:22

Red Cabbage with Feta and Mint

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You won't miss meat with this creative, healthy dish on the table. Sautéed cabbage has an unexpectedly fresh taste thanks to the addition of mint leaves. This recipe was created by Deborah Madison. Check out some of her great recipes at and her blog at


  • 2 Tbsp. olive oil
  • 1 medium red onion, thinly sliced
  • 1 clove garlic, minced
  • 4 cups (1 pound) red cabbage, thinly sliced
  • 1 tsp. sea salt, plus more to taste
  • Juice of 1 lemon
  • Ground black pepper
  • 2 Tbsp. chopped fresh mint, plus small leaves for garnish
  • 2 Tbsp. chopped fresh dill
  • 2 Tbsp. chopped fresh parsley
  • 1/2 cup (1 1/2 ounces) crumbled Feta cheese


Total time: 30 minutes

In a large skillet, heat olive oil over medium-high heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add cabbage and 1 tsp. salt and cook, stirring, until cabbage is wilted and just starting to soften, about 2 minutes longer.

Remove skillet from heat, stir in lemon juice, and season with salt and pepper to taste. Stir in chopped mint, dill, and parsley and transfer to a serving bowl. Top with Feta and mint leaves and serve warm or at room temperature. 

Last modified on Wednesday, 18 July 2018 15:30
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