1 small red cabbage (about 2 lbs ) *I used 10 baby cabbages, each about the size of a very large Brussels sprout)
1 crisp apple sliced thick
3/4 cup pecan pieces
4 teaspoons walnut or olive oil
1 cup vegetable stock
1 clove garlic, minced
4 tablespoons apple cider vinegar
2 tablespoons sugar
2 1/2 tablespoons olive oil
1 red onion, quartered and thinly sliced
1 tablespoon fresh parsley, chopped (or use 1 teaspoon dried parsley)
1/2 teaspoon marjoram, finely chopped (omit or substitute 1/4 teaspoon oregano)
1/4 lb feta cheese
Preheat the oven to 350F. Toss the nuts with the oil, salt and pepper. Bake at 350F for 5-7 minutes until fragrant. Let cool.
Quarter the cabbage, cut away center core and cut into wedges (if small cabbages, just cut into quarters).
Cut the apple in half, remove core and cut into eight wedges.
Quick pickle the onions by whisking the vinegar and sugar together and heat until just boiling. Pour over onions and let cool to room temperature. Strain the onions and reserve pickling liquid.
Heat the olive oil in a large sauté pan over medium-high heat. Brown the apples quickly on both sides and remove from pan. If you have complete wedges for cabbage, brown them on both sides (if you have strips of cabbage, disregard this). Add garlic and sauté until transparent. Add the pickling vinegar stirring briefly. Add the cabbage and cook, stirring occasionally, about 2 minutes until the cabbage softens and brightens in color. Season with salt and pepper and remove from heat.
Briefly toss cabbage with apple slices, herbs, and nuts. Sprinkle with cheese and serve immediately.
For my dinner, I removed the outer leaves of the cabbages. I then rubbed them with olive oil, salt and pepper and placed on a sheet pan being careful that the edges did not overlap. The pan went into a preheated 350F oven. I cooked until just crisp, about 10 minutes, then tucked them into the dish just before serving, adding interesting texture and crispiness.