1 garlic clove
1 tablespoon red wine vinegar
3 Tablespoons olive oil
1 onion quartered and sliced thin
1 small red cabbage quartered and thinly sliced
Salt and pepper
A few ounces goat or feta cheese
1 red apple
1 Tablespoon marjoram
1 Tablespoon Parsley
¼ cup pecans or walnuts
¼ olives (optional)
Heat oil in a wide skillet and add garlic, vinegar and onion. Sauté for 1 minute. Add cabbage along with a generous pinch of salt and toss over high heat. When the leaves soften and lighten in color remove from the heat and toss with the remaining ingredients. Season with fresh pepper and serve warm.