Red cabbage with walnuts and olives from The Plant-Based Anti-Inflammatory Cookbook: Delicious Whole-Food Recipes to Reduce Inflammation and Promote Health (page 182) by Linda Tyler

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  • Greek olives
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  • Serves : 6

  • EYB Comments

    Can substitute Kalamata olives for Greek olives, white wine vinegar or champagne vinegar for sherry vinegar, dried parsley for fresh parsley, and dried marjoram for fresh marjoram.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stuffed bell pepper rings; Asparagus with orzo and breadcrumbs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Kalamata olives for Greek olives, white wine vinegar or champagne vinegar for sherry vinegar, dried parsley for fresh parsley, and dried marjoram for fresh marjoram.

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