Waverley Root's Agrigento Red Cabbage with Black Olives and Capers

Name: Waverley Root's Agrigento Red Cabbage with Black Olives and Capers
Ingredients: 1 large red cabbage, about 2 1/2 pounds; 1/4 cup olive oil; Salt and freshly ground black pepper to taste; 1/3 cup red wine vinegar; Chicken broth (vegetable broth or even water are also fine); 1/2 cup sliced, pitted oil-cured black olives (kalamata also works, but it will be slightly bitter and tart, rather than salty and meaty); 3 tablespoons capers, pounded in a mortar or mashed with the side of a large knife

Waverley Root's Agrigento Red Cabbage with Black Olives and Capers was pinched from <a href="http://food52.com/recipes/41256-waverley-root-s-agrigento-red-cabbage-with-black-olives-and-capers" target="_blank">food52.com.</a>

INGREDIENTS

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1 large red cabbage, about 2 1/2 pounds

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1/4 cup olive oil

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Salt and freshly ground black pepper to taste

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1/3 cup red wine vinegar

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Chicken broth (vegetable broth or even water are also fine)

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1/2 cup sliced, pitted oil-cured black olives (kalamata also works, but it will be slightly bitter and tart, rather than salty and meaty)

•

3 tablespoons capers, pounded in a mortar or mashed with the side of a large knife

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