Potatoes and cabbage with olives and capers

For 2 people
500 g of potatoes
300 g cabbage
1 clove of garlic
2 tablespoons pitted olives in oil
1 tablespoon salted capers
extra virgin olive oil
aromatic salt with herbs de Provence

Peel the potatoes, cut them into cubes and cook by steaming.
Peel the cabbage, cut into strips and cook steamed, too.
Chop the garlic and let it Brown in the oil, then add the potatoes and boiled cabbage, taggiasca olives, the capers under salt (after they are rinsed quickly under running water to remove the excess salt).
Straws and, if necessary, add a pinch of salt aromatic herbes de Provence: If you only need very little because the olives and capers are already very salty and insaporenti.
Serve this tasty dish is hot!