Cabbage
Greek Cabbage Salad
Posted by Carole Koch
1 small head green cabbage, tough outer leaves removed, cored, cut into thin slivers
4 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
5 ounces sheep’s milk feta cheese, crumbled
2 1/2 tablespoon fresh thyme leaves
salt and pepper to taste
In a medium bowl, toss the sliced cabbage with the oil, vinegar, crumbled feta and thyme. Season with salt and pepper to taste. Serve immediately or let it rest and wilt before serving.
Serves 4.
From www.culinate.com.
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