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About the Dish

1 small Red Cabbage
1 small Yellow Onion
1 teaspoon PeachDish Salt
2 teaspoons Honey
3 sprigs Thyme
1/4 cup White Wine
2 ounces Pecans
2 ounces Feta Cheese
2 small Pumpernickel Pullman Bread
Per Serving
Calories 431
Total Fat 22 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 10 g
Cholesterol 25 mg
Sodium 1464 mg
Total Carbohydrates 50 g
Dietary Fiber 6 g
Sugar 17 g
Protein 9 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Place cabbage on your cutting board with stem facing to the left. From widest part of the cabbage, cut 2 slices, each 1 1/2 inches thick. (Save rest of cabbage for another use.) Peel onion, cut in half, remove stem and slice thinly. Pick and finely chop thyme leaves.
Heat a large skillet (with a lid) over medium-high heat; add cooking oil. Place the cabbage slices in the pan with their best-looking side down. Cook without turning or stirring 3-4 minutes, or until lightly browned.
Flip cabbage over. Place onions in the pan around cabbage. Cook 2-3 minutes more, moving onions occasionally to prevent burning.
Season with PeachDish salt. Drizzle with 1 straw honey, and sprinkle with thyme. Add cooking 1/2 cup water and cooking wine. Reduce heat to low, cover and simmer 8-10 minutes, or until cabbage is tender but still has a bit of crunch.
Divide cabbage and onions between 2 plates. Top with pecan pieces and crumbled feta, and drizzle with remaining 1 straw honey. Serve with pumpernickel rolls on the side. Enjoy!