I love this chilled and eaten the next day with black beans, greek yogurt, and green onions. Or serve hot with saffron rice and feta cheese. Awesome with lamb.

• 2 big shallots
• 1 head red cabbage
• 1 large bunch parsley
• 1 Tbsp olive oil (I’ve also used butter)
• Himalayan Pink Sea Salt
• Freshly ground pepper
• 1-2 Tbsp balsamic vinegar
• ½ lemon, squeezed
• Pepitas or pine nuts

Saute the shallots in oil until melted. Add chopped/shredded red cabbage and wilt down a little, sauté to coat with oil and add salt and pepper. Add a swirl of balsamic and reduce with the cabbage. When the texture is good (do not burn the balsamic, just get it to reduce a little and carmelize onto the cabbage, coating it nicely) but still has a bite (not crunchy but not soft), throw the parsley in, wilt that with the heat by stirring it in quickly. Add the lemon juice to brighten at the end. Add a sprinkle of toasted pepitas or pine nuts.

Yield: 8 servings, enough for two dinners or dinner and two lunches.