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Wilted Greek Cabbage Salad

Here's how you make Wilted Greek Cabbage Salad
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  • Servings: 5
  • Prep: 5+m
  • Cook: 3-4m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 pounds cabbage (1 medium head green cabbage, shredded, about 7-8 cups)
  • 1 medium sweet onion (cut in quarters and thin sliced)
  • 1 fennel bulb, thin sliced (white and light green parts) save the fronds
  • 3 tablespoons capers, rough chopped
  • 1/4 cup kalamata olives, halved (pitted)
  • 1/3 cup Feta cheese, crumbled (more or less to taste)
  • 1/4 cup chopped parsley
  • Chopped fennel fronds
  • FOR VINAIGRETTE
  • 4 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard (to taste)
  • 1/2 teaspoon Greek seasoning
  • Kosher salt, to taste
  • Pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Vinaigrette ... Add all the ingredients to a small bowl, measuring cup, or mason jar; (shake or stir) until combined. I prefer to use the mason jar; but, use whatever method you like. You can even use a small tupperware type of container too. Right before serving, I like to lightly warm up the vinaigrette in the microwave. NOT HOT, just a few seconds to warm it up.

  • Step 2: Saute ... Lightly spray a large saute pan (non-stick preferred) with olive oil or a non-stick spray; and, bring to medium high heat. Add the cabbage, onion, fennel; and, saute just a couple of minutes, just until the cabbage begins to wilt. Remember, you are just wilting the cabbage and vegetables - you still want them to be crisp, just lightly warmed and tender.

  • Step 3: Finish ... Remove from the heat - add the capers, olives, Feta, warm vinaigrette (start out with 1/2, you can always add more), parsley, fennel fronds; and, toss to combine. If the salad seems a bit dry; add more vinaigrette - I usually use all of it. But, it is up to you, how much dressing you decide to use.

  • Step 4: Serve and ENJOY! ... I prefer to serve immediately when still lightly warm. As mentioned, it is great served warm; however, it is just as good served at room temperature. It is a great side dish; and, goes well with so many dishes.

  • Step 5: Note: For a little sweetness; sometimes, I will add a few sun dried tomatoes, packed in olive oil, fine diced. It is optional; but, it can be really good. Just go easy ... just a few is all you need.

We hope you enjoy this recipe!

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