This is a tasty side dish, and a tasty main course if mixed with pasta. Just toss some cooked pasta with olive oil and stir into the cabbage mixture. Both capers and olives tend to be salty, so you may not need to add much salt to the dish.
8 c cabbage
1 – 2 T olive oil
2 t sugar, optional
1 c chicken or vegetable broth, or water
1 T rinsed capers
8 Kalamata olives, pitted and chopped
salt and pepper, to taste
extra-virgin olive oil, for drizzling, optional
1. Combine the cabbage, oil, and sugar, if using, in a skillet. Cover and cook over low heat for 15 minutes, stirring occasionally.
2. Add the broth, capers, olives, salt, and pepper and increase the heat to medium. Cook, uncovered 15 minutes until the cabbage is browned and the liquid is evaporated, stirring frequently. Taste for seasonings.
3. If serving as a side dish, drizzle with a little more olive oil, if you like.