Ingredients
¼cupextra virgin olive oil
2tbspextra virgin olive oil
2mediumred onions
4clovegarlic
2lbsred cabbage
1lblinguine
salt and freshly ground pepper
1cupgreek feta cheese
Preparation
In a large, deep skillet, heat the olive oil. Add the sliced onions, cover, and cook over moderately low heat for 10 minutes, stirring occasionally, until they are very soft.
Add the minced garlic and cook for about 3 minutes, stirring, until fragrant. Add the sliced red cabbage, cover, and cook for about 20 minutes, stirring occasionally, until the cabbage is tender.
Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water.
Return the pasta to the pot. Scrape the cabbage over the pasta.
Add the reserved pasta cooking water and toss well. Season with salt and pepper.
Transfer to bowls, top with the feta, and serve.
