Follow these steps for perfect results
olive oil
onion
thinly sliced
red cabbage
shredded
balsamic vinegar
black olives
(Nicoise)
salt
to taste
pepper
to taste
Heat olive oil in a large frying pan over medium heat.
Add thinly sliced onion to the pan.
Cook the onion for 3-5 minutes, or until softened.
Add shredded red cabbage to the pan.
Cook, tossing the cabbage, for 2-3 minutes, until the color turns bright and the cabbage is coated in oil.
Cover the pan.
Cook for 6-8 minutes, or until the cabbage is crisp tender.
Stir in black olives and vinegar.
Season to taste with salt and pepper.
Serve immediately.
Expert advice for the best results
Use a mandoline for even slicing of the cabbage.
Adjust vinegar to taste.
Add a pinch of sugar to balance the acidity.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance
Serve in a bowl, garnished with a drizzle of olive oil.
Serve as a side dish with grilled meats or vegetables.
Pairs well with roasted chicken or fish.
Complements the vinegar and olives.
Discover the story behind this recipe
Common side dish in various Mediterranean cuisines.
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