Waverley Roots 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
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