Red Cabbage with Olives + Capers
What’s in it?
Red cabbage, olive oil (optional), salt and pepper, red wine vinegar, vegetable broth or water, oil-cured black olives, capers
Want the recipe?
Food 52, Waverly Root’s Agrigento Red Cabbage with Black Olives and Capers
Why do I like it?
What do you do with a head of cabbage? I wanted something different and this recipe fits the bill! The cabbage is very flavorful when prepared this way, I love the addition of olives and capers. Leftovers taste great as well. Sometimes I cut up some Miyoko’s Mozzarella to toss in.
Any recipe notes or tweaks?
I like to cook with as little oil as possible, so for this recipe, I heat the pan for a few minutes first then begin cooking.
The total cooking time for me tends to be less, around 15 minutes until the cabbage is soft.