Wilted Cabbage with Toasted Cumin

Photography: Karry Hosford
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.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

December 2003