Red Cabbage With Vinegar And Black Olives Recipe
Ingredients
| Extra virgin olive oil | 1/3 Cup (16 tbs) | |
| Onion | 1 Medium, thinly sliced | |
| 4 cups shredded red cabbage | ||
| 3 tablespoons balsamic or red wine vinegar | ||
| 16 black olives, preferably Nicoise | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a nonreactive large frying pan, heat olive oil over medium heat.
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.
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.
Chef
