About the Dish

1 small Red Cabbage
1 small Onion
1 teaspoon PeachDish Salt
2 teaspoons Honey
3 sprigs Thyme
1/4 cup White Cooking 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

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


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!