Braised Cabbage with Olives and Capers

About

This savory braised cabbage is rich with salty olives and capers, sweet balsamic vinegar and a hint of aromatic fennel.

A great side to roasted chicken or pork!

Ingredients

• 2 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 1 tablespoon, whole pieces capers
• 1 tablespoon black olives
• 1 teaspoon fennel seed
• ½ cup vegetable broth, bouillon or consomme
• ½ head, small (about 4-1/2" dia) cabbage red
• ¼ small red onion
• ⅛ teaspoon black pepper

Instructions

1. Thinly slice the cabbage into strips. Heat the olive oil in a large saucepan over a medium heat and add the onion, cabbage and fennel seeds. Cook for 4-5 minutes until just tender.
2. Add the balsamic vinegar and black pepper and stir well to combine, cooking for a minute more. Roughly chop the capers and slice the olives and add to the saucepan.
3. Add the stock and stir well. Reduce the heat and cook uncovered for 15 minutes until the cabbage is tender and all the stock has been absorbed.

Nutrition Facts

• Servings: 6
• Calories: 64.9kcal/271.6kJ (per serving)
• Fat: 4.8g (per serving)
• Carbs: 5.2g (per serving)
• Protein: 1.0g (per serving)