Your Recipe

Recipe Instructions:

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.