Red Cabbage With Vinegar And Black Olives Recipes

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RED CABBAGE, FETA & OLIVE SALAD



Red Cabbage, Feta & Olive Salad image

I had to make this salad two days in a row. When I got home from work yesterday, my husband asked me where I'd hidden the leftovers from the night before because he wanted them for lunch. Well, I'd taken them with me for MY lunch -- so I made another batch last night to go with our chili. The night before that I'd served it with shredded chicken Bobbie-Q (see my recipes) over mashed potatoes. There was a bit left over last night -- and I made sure to leave it for my husband. I brought peanut butter & a cucumber for my lunch instead. *sigh* Anyway, if you do have any of this salad left, use it by the next day.

Provided by ThatBobbieGirl

Categories     Vegetable

Time 20m

Yield 7 serving(s)

Number Of Ingredients 11

3 cups chopped red cabbage
1/2 cup chopped onion (yellow or sweet)
1 cup diced tomatoes
1/3 cup sliced pimento stuffed olive
1/4 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon ground cumin
1 clove garlic, crushed
1/4 teaspoon salt
1 dash cracked black pepper (or more)

Steps:

  • Combine vegetables and feta cheese in bowl large enough to allow tossing.
  • Combine dressing ingredients in container with tight-fitting lid.
  • Shake well.
  • Pour over salad just before serving and toss well.
  • Refrigerate leftovers, and use within one day.

RED CABBAGE WITH VINEGAR AND BLACK OLIVES



Red Cabbage With Vinegar and Black Olives image

Make and share this Red Cabbage With Vinegar and Black Olives recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/3 cup olive oil
1 medium onion, thinly sliced
4 cups shredded red cabbage
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar
16 black olives (Nicoise)
salt and pepper

Steps:

  • In a large frying pan, heat olive oil over medium heat. Add onion and cook 3-5 minutes, until soft.
  • Add red cabbage to pan and cook, tossing, for 2-3 minutes, until color turns bright and cabbage is coated in oil.
  • Cover and cook 6-8 minutes, until cabbage is crisp tender. Stir in olives and vinegar. Season to taste with salt and pepper.

Nutrition Facts : Calories 148.3, Fat 13.3, SaturatedFat 1.8, Sodium 101.7, Carbohydrate 7.2, Fiber 1.7, Sugar 3.8, Protein 1

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