Served warm in winter and fall, or cool or at room temperature in the summer months, this is a people-pleasing salad that will show up on your table all year round.
|1⁄2 c||sunflower seeds (raw)|
|1 t||sugar (natural cane, or brown)|
|2 T||olive oil|
|1||red onion (diced)|
|3 clv||garlic (minced)|
|1 lb||red cabbage (quartered and sliced into thin ribbons)|
|1 t||rosemary (fresh, minced)|
|1 1⁄2 T||balsamic vinegar|
|2 oz||feta cheese (crumbled)|
Heat a dry skillet over medium heat. Toast the sunflower seeds in the pan, stirring, until golden brown. Sprinkle with sugar and a pinch of salt, and stir until the sugar melts and coats the seeds. Transfer to a plate and set aside.
Heat the olive oil in a large skillet over medium heat. Sauté the onion for 1-2 minutes, until it begins to soften. Add the garlic and cabbage, and a few pinches of salt. Cook, stirring, for 1-2 minutes, until the cabbage softens just a bit. Stir in the rosemary, raisins, and vinegar. Fold in half of the feta and most of the sunflower seeds. Remove from heat before the cabbage begins to wilt or softens entirely. Taste and season with more salt if needed. Serve warm or at room temperature, garnished with the remaining feta and sunflower seeds.