Dr. Janet's Braised Red Cabbage with Green Olives

  • Yield: servings


1 1/2 head red cabbage
2tablespoons extra virgin olive oil
1tablespoon red wine vinegar
1/2cup chopped green olives
1/4cup capers
1/2teaspoon kosher salt
1/2teaspoon freshly ground black pepper


  1. Remove the outer leaves from the cabbage and slice it 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 2 tablespoons water and the vinegar. Cover and cook for 5 more minutes. Stir in the olives, capers, salt, and pepper.

Reprinted from Prevent a Second Heart Attack by Janet Bond Brill, PH.D., R.D., LDN. Copyright © 2011 by Janet Bond Brill, PH.D., R.D., LDN. Published by Three Rivers Press, a division of Random House, Inc.