Wilted Red Cabbage Salad

• 1 1/2 heads red cabbage
• 1/2 cup olive oil
• 2 red onions, halved and thinly sliced
• 4 garlic cloves minced to a paste
• 1 T herbes de Provence or dried thyme
• 1 teas fennel seed
• 1/3 cup cider vinegar
• 1 heaping T sugar
• 1/2 lb. feta cheese
• 1/2 cup chopped fresh parsley
• Salt and freshly ground pepper to taste

1. Remove any wilted outer leaves from the cabbage heads. Quarter the heads and cut out the white core. Slide the quarters into thin strips.
2. Heat the oil in a large pot over medium-high heat. Add the onions and saute until tender....about 3 minutes. Add the garlic and saute another minute. Add the herbes de Provence, fennel seed and cabbage and toss well to coat the strips with hot oil. Sprinkle the vinegar and sugar over the cabbage and continue cooking it, tossing it in the pot until the cabbage is wilted, about 6 minutes. Remove the cabbage to a larger bowl.
3. Crumble the feta cheese into the cabbage, add teh parsley and toss well to combine. Season to taste with salt and pepper. Serve warm or at room temp.

cabbage, olive oil, red onions, garlic, t, cider vinegar, t, feta cheese, parsley, salt

Taken from www.epicurious.com/recipes/member/views/wilted-red-cabbage-salad-1267791 (may not work)