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Red Cabbage With Vinegar And Black Olives Recipe
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, thinly sliced|
|Shredded cabbage||4 Cup (64 tbs)|
|Balsamic/Red wine vinegar||3 Tablespoon|
Serving size: Complete recipe
Calories 1070 Calories from Fat 839
% Daily Value*
Total Fat 93 g143.7%
Saturated Fat 5.3 g26.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1447 mg60.3%
Total Carbohydrates 52 g17.3%
Dietary Fiber 10.5 g42.1%
Sugars 24.5 g
Protein 6 g12.2%
Vitamin A 5.6% Vitamin C 196.2%
Calcium 17.2% Iron 11.5%
*Based on a 2000 Calorie diet
Add onion and cook 3 to 5 minutes, until soft.
Add red cabbage to pan and cook, tossing, for 2 to 3 minutes in oil, until color turns bright and cabbage is well coated with oil.
Cover and cook 6 to 8 minutes, until cabbage is crisp-tender.
Stir in balsamic vinegar and olives.
Season with salt and pepper.