Seasonal Recipes

Purple cabbage and feta with hazelnuts and thyme

2 cups sliced red cabbage
2 tbs white wine vinegar
1 tsp honey
salt and pepper
½ cup soft and creamy feta cheese
¼ cup hazelnuts
few sprigs of thyme
2 tbs honey
Heat up a skillet and lightly roast the hazelnuts. Take them out and leave them to cool.
In the same skillet, fry the cabbage for 10 minutes, until they start to brown.
Add the vinegar and stir until everything is absorbed and evaporated. Let it fry for another 10 minutes or until the cabbage has softened but still has it's crunchiness.
Add the honey and some salt and pepper to your taste.
Place the cabbage on a plate.
Crumble over the feta cheese.
Roughly chop the hazelnuts and sprinkle them over.
Finish with the fresh thyme, some salt and pepper to your taste and drizzle over the honey.