|Source||Adapted from The Complete Tassajara Cookbook by Edward Brown|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
A sweet and comforting fall salad.
Roast the sunflower seeds in a pan or toaster oven. Set them aside to cool.
Saute the onion in the olive oil until the onions are translucent. Add the garlic and the cabbage and saute for another minute. Add the rosemary, the raisins, and the vinegar and saute until the cabbage is tender but not completely wilted. Add half the feta cheese, the sunflower seeds, and salt to taste. Serve warm, garnished with the remaining feta. Also delicious cold as leftovers!