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

By • February 24, 2016 16 Comments

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Author Notes: Sweet and sour braised cabbage is a familiar character in German beer hall menus, with the punch of vinegar usually offset by melted brown sugar and apples. But as I've come to learn from this Sicilian recipe published in 1974, what braised cabbage might have really needed all along wasn't wasn't sweetness, but umami, in the form of black olives and crushed capers. Adapted slightly from [The Best of Italian Cooking](http://www.amazon.com/Waverly-Roots-Best-Italian-Cooking/dp/B0031VZ9H4/?tag=food52-20) (Grosset & Dunlap, 1974).Genius Recipes


Serves 4

  • 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
  1. Halve then core the cabbage. Slice cabbage thinly. Heat oil over moderate heat in a large pan that will hold the cabbage comfortably. Add cabbage, salt, pepper; mix well. Add wine vinegar and continue cooking for 15 minutes, moistening occasionally with a little broth to prevent sticking. Add black olives and capers. Cover and simmer another 30 minutes or until cabbage is tender.

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