Serves 4 to 6.
From Deborah Madison, Vegetarian Cooking for Everyone, New York: Broadway Books, 1997.
* 1 garlic clove, finely chopped
* 1 tablespoon vinegar (sherry, red wine, or cider vinegar)
* 3 tablespoons olive oil
* 1 red onion, quartered and thinly sliced
* 1 small red or green cabbage (or a mixture of the two), about 1 1/4 pounds, quartered and thinly sliced
* Salt and freshly milled peppers
* 3 ounces crumbed goat cheese or mild feta
* 1 red apple, quartered and thinly sliced
* 1/4 cup pitted and chopped Kalamata olives (optional)
* 1 tablespoon each chopped parsley and marjoram (or oregano)
* 1/2 cup pecans or walnuts, toasted
Heat the garlic, vinegar, and oil in a wide skillet, add the onion, and cook for 30 seconds. Add the cabbage, season with 1/2 teaspoon salt, and cook over high heat, tossing constantly with tongs. When the cabbage leaves begin to soften and change from red to pink, remove the pan from the heat. Add the remaining ingredients and toss just enough to combine them. Season with plenty of pepper and serve warm.