Photography: Karry Hosford
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

steponme's Review

May 22, 2013
Tasty sided dish and good use of cabbage left over from cabbage rolls. I used ground cumin (didn't feel like roasting cumin seeds).

angelcraz76's Review

January 25, 2011
Pretty good, nothing spectacular. Will make again.

kabrobinson's Review

October 20, 2010

EthnicFoodie's Review

March 15, 2010
The correct answer to the question (Cabbage OR Potatoes) is Cabbage AND Potatoes. AND a few carrots. AND onions.

RachTX's Review

November 16, 2009
I love cabbage and this is very tasty. I will make it again. It was easy and I had all the ingredients on hand. Thank you!