Dr. Janet’s Braised Red Cabbage with Green Olives

  • Yield servings

Ingredients

1 1/2 head red cabbage
2 tablespoons extra virgin olive oil
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

Instructions

  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.

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