Red Cabbage With Vinegar And Black Olives Recipes
TANGY RED CABBAGE
This is a tasty side dish for any meal. Goes especially good with chicken or pork.
Provided by Kelly Jameson
Categories Side Dish Vegetables
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Mix the balsamic vinegar, olive oil, and soy sauce in a bowl. Place the shredded cabbage in a separate bowl. Pour balsamic vinegar mixture over the cabbage, and toss to coat.
Nutrition Facts : Calories 121 calories, Carbohydrate 9.4 g, Fat 9.2 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 382.4 mg, Sugar 5.3 g
RED CABBAGE WITH VINEGAR AND BLACK OLIVES
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
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
RED CABBAGE, FETA & OLIVE SALAD
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
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 SALAD WITH FETA CHEESE AND OLIVES
This is a really morish salad, rich in flavour. It is great served with just about anything! And an all time favourite of many to whom I have served it too. Also a good salad to prepare in advance - infact it's better if it is - (the 'older' it gets, the better it gets!!!!)
Provided by Karin...
Categories Low Protein
Time 15m
Yield 1 large quantity of Red Cabbage Salad, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all salad ingredients together- one or two at a time- EXCEPT the Cherry Tomatoes and toss WELL.
- Combine all DRESSING ingredients together in jar or bottle and shake well, and taste.
- Drizzle dressing a little at a time over salad, and toss well to coat the salad evenly.
- Add the halved Cherry Tomatos last.
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