Red Cabbage With Vinegar And Black Olives
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, thinly sliced|
|Shredded cabbage||4 Cup (64 tbs)|
|Balsamic/Red wine vinegar||3 Tablespoon|
In a nonreactive large frying pan, heat olive oil over medium heat.
Add onion and cook 3 to 5 minutes, until soft.
Add red cabbage to pan and cook, tossing, for 2 to 3 minutes in oil, until color turns bright and cabbage is well coated with oil.
Cover and cook 6 to 8 minutes, until cabbage is crisp-tender.
Stir in balsamic vinegar and olives.
Season with salt and pepper.