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

angelcraz76's Review

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

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!

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).

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.

kabrobinson's Review

October 20, 2010