Waverley Root'S Agrigento Red Cabbage With Black Olives And Capers
- 1 large red cabbage, about 2 1/2 pounds
- 1/4 cup olive oil
- Salt and freshly ground black pepper to taste
- 1/3 cup red wine vinegar
- Chicken broth (vegetable broth or even water are also fine)
- 1/2 cup sliced, pitted oil-cured black olives (kalamata also works, but it will be slightly bitter and tart, rather than salty and meaty)
- 3 tablespoons capers, pounded in a mortar or mashed with the side of a large knife
- Halve then core the cabbage. Slice cabbage thinly. Heat oil over moderate heat in a large pan that will hold the cabbage comfortably. Add cabbage, salt, pepper; mix well. Add wine vinegar and continue cooking for 15 minutes, moistening occasionally with a little broth to prevent sticking. Add black olives and capers. Cover and simmer another 30 minutes or until cabbage is tender.
red cabbage, olive oil, salt, red wine vinegar, chicken broth, black olives, capers
Taken from food52.com/recipes/41256-waverley-root-s-agrigento-red-cabbage-with-black-olives-and-capers (may not work)