This is the perfect after holiday meal when you’re feeling too stuffed to eat a hearty meal but still would like something warm and soul soothing. The bright cabbage and golden raisins make for a beautiful combination. This dish could also be a great side dish to bring to a gathering over the holidays. I hope you enjoy it as much as I did! I’ve already made it twice since finding the recipe.

Sautéed Mushrooms over Warm Red Cabbage
adapted from 101 Cookbooks and The Complete Tassajara Cookbook

INGREDIENTS
2 cups of mushrooms sliced thin
1/2 cup sunflower seeds
fine grain sea salt
2 tablespoons extra-virgin olive oil
1 red onion, diced
3 medium cloves garlic, minced
1 pound head of red cabbage or radicchio, quartered and julienned (cut into thin ribbons)
2 ounces golden raisins
1 1/2 tablespoons balsamic vinegar
2 ounces crumbles feta cheese
a bit of freshly grated Parmesan cheese, to garnish

DIRECTIONS
Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle with sugar, and a couple pinches of salt. Stir until the sugar melts and coats the seeds (you pan will need to be hot enough). Transfer the seeds immediately to a plate so they don’t stick to the pan. Set aside.

Heat one tablespoon of olive oil over medium heat then add the mushrooms and saute for a few minutes and set aside. Heat the other tablespoon of olive oil in a large skillet and saute the onion for a minutes or two with a couple pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just a minute or so, or until the cabbage softens up just a touch. Then stir in most of the raisins, and the vinegar. The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it – where it collapses entirely. Fold in half of the feta cheese, most of the sunflower seeds, then taste. Season with more salt if needed. Serve garnished with the remaining raisins, feta, sunflower seeds and Parmesan cheese.

Serves 4 to 6.

For more recipes containing Sunflower Seeds go to :

This recipe was featured on Kalyn’s Kitchen blog for her South Beach Diet December Recipe List.

For a full list of VintageMixer recipes click here.