Options

Format:
Include:
PRINT
See more
Photography: Karry Hosford Photo by: Photography: Karry Hosford

Wilted Cabbage with Toasted Cumin

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.

Cooking Light DECEMBER 2003

  • Yield: 6 servings (serving size: 1 cup)

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.

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
advertisement

Go to full version of

Wilted Cabbage with Toasted Cumin recipe

advertisement