Braised Red Cabbage with Green Olives
A quick and easy way to enjoy the beautiful color of fresh red cabbage.
- 1 1/2 pound head red cabbage
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
- 1 tablespoon red wine vinegar
- 1/2 cup chopped green olives
- 1/4 cup capers
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Remove outer leaves from the cabbage and slice into 1/4-inch strips discarding the core. In a Dutch oven heat the olive oil over medium-high heat. Add the cabbage and cook stirring for 5 minutes. Stir in the water and vinegar. Cover and cook for 5 more minutes. Stir in the olives, capers, salt, and pepper.
Serves 6
NUTRITION
Per 2/3 cup cabbage
- Calories: 90
- Fat: 6 g (0 g EPA, 0 g DHA, < 1g ALA)
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 513 mg
- Carbohydrate: 9 g
- Dietary Fiber: 3 g
- Sugars: 4 g
- Protein: 2 g
