Herby Purple Cabbage Salad Recipe

Today’s receipt is brought to us by Belynda Chambers, and is inspired by Deborah Madison's Vegetable Literacy.

• 2 tablespoons olive oil

• 1 medium red onion cut into crescents or circles

• 2 garlic cloves, minced

• 4 cups finely sliced purple cabbage (about 1 pound)

• 1/2 teaspoon sea salt

• 2 tablespoons lemon juice (1 lemon)

• 2 tablespoons each, fresh cilantro, parsley, dill

• Fresh black pepper

• Crumbled feta and mint leaves to finish

• Pomegranate seeds (optional)

Heat the oil in a large skillet. Add the onion and garlic and sauté 1 minute. Add the cabbage and salt and sauté, stirring constantly, for 2 minutes, just until wilted. Remove pan from heat and toss with the lemon juice, herbs, black pepper, and more salt if needed. Plate up and top with the feta and mint leaves. Sprinkle with a few pomegranate jewels. A little extra dill might be nice too.