Serves: 4
Total Calories: 167
1 Trim off the outer leaves of the cabbage. With a large heavy chef's knife, cut the cabbage into quarters. Cut out the core. Cut the quarters crosswise into narrow strips.
2 In a large pot, heat the oil over medium heat. Add the cabbage, water, vinegar, and a small amount of salt. Stir well.
3 Cover the pot and turn the heat to low. Cook until the cabbage is almost tender, about 15 minutes.
4 Stir in the olives and capers. Cook until the cabbage is very tender, about 5 minutes more. If there is a lot of liquid left in the pan, uncover and cook until it evaporates. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shredded Cabbage with Capers and Olives recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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