Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 1

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.

Recipe by Cooking Light December 2003

Gallery

Credit: Photography: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

58 calories; calories from fat 28%; fat 1.8g; saturated fat 0.2g; mono fat 1.2g; poly fat 0.2g; protein 3.1g; carbohydrates 9.9g; fiber 4.8g; cholesterol 0mg; iron 1mg; sodium 239mg; calcium 59mg.
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