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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 28%
  • Fat: 1.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 9.9g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 239mg
  • Calcium: 59mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Wilted Cabbage with Toasted Cumin Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy