Wilted Red Cabbage with Mint and Goat Feta

This salad is lightly wilted and warm, giving it a lush color and more tender texture. The thinner you slice the cabbage, the more tender it will be. A mandoline is a good tool to use here, or a very sharp knife.

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  2 Tbs. olive oil
  
  


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  1 medium red onion, quartered through the stem end and thinly sliced crosswise
  
  


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  1 garlic clove, finely minced
  
  


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  4 cups packed very finely sliced red cabbage (1 scant lb.)
  
  


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  Sea salt
  
  


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  Juice of 1 lemon
  
  


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  2 Tbs. chopped mint
  
  


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  2 Tbs. chopped dill
  
  


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  2 Tbs. finely chopped parsley
  
  


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  Freshly ground pepper
  
  


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  Crumbled goat feta plus whole mint leaves, to finish
  
  

Heat the oil in a large skillet or wok. When hot, add the onion, turn to coat it with the oil, and cook for a minute to sear and soften. Add the garlic, then the cabbage, and season with 1 tsp. salt. Immediately begin turning it in the pan to wilt it evenly. You don’t want to fully cook it, just wilt it; two minutes should be enough time. Remove the pan from the heat, toss the cabbage with 2 Tbs. of the lemon juice, then taste and add more if sharpness is desired. Toss with the herbs. Season with more salt, if needed, and plenty of pepper. Transfer the cabbage to a platter, mounding it in a heap, then shower with the crumbled goat feta. Finish with the extra mint leaves and serve.