Turn away from cabbage no longer! This stew has a substantial broth and is cooked long enough to bring out the sweetness of the cabbage, so just go ahead and get rid of those thoughts of stinky, watery, not-even-two-cents-to-rub-together cabbage soup. This is what cabbage is supposed to taste like.
This is great for a relaxed dinner party - all the components of the dish can be made ahead and then assembled and fried at the last minute. Since I live in Bulgaria, I don't actually use feta - instead, I make this with cirene (pronounced see-run-ay), which is a white cheese similar to feta but less briny-tasting. If you're in Chicago, there's a Bulgarian deli that sells this mainstay of Bulgarian cuisine - definitely worth checking out.