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Wilted Cabbage with Toasted Cumin

Photography: Karry Hosford
Yield 6 servings (serving size: 1 cup)
Savoy cabbage has crinkled, pale green leaves and mellow flavor; you can also use napa (Chinese) cabbage, which has a similarly mild taste. Look for sherry vinegar in specialty or gourmet stores; if you can't find it, substitute cider vinegar.

Ingredients

  • 2 teaspoons olive oil
  • 12 cups coarsely chopped Savoy cabbage (about 2 pounds)
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon cumin seeds
  • 1 tablespoon sherry vinegar

Nutrition Information

  • calories 58
  • caloriesfromfat 28 %
  • fat 1.8 g
  • satfat 0.2 g
  • monofat 1.2 g
  • polyfat 0.2 g
  • protein 3.1 g
  • carbohydrate 9.9 g
  • fiber 4.8 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 239 mg
  • calcium 59 mg

How to Make It

  1. Heat the olive oil in a Dutch oven over medium heat. Add cabbage and water; cook 6 minutes or until cabbage wilts, stirring occasionally. Stir in salt and black pepper.

  2. Place cumin seeds in a small nonstick skillet; cook over medium heat 1 minute or until seeds are toasted and fragrant, shaking pan frequently. Add the toasted cumin seeds and vinegar to cabbage; cook 6 minutes or until tender, stirring mixture occasionally.