Wilted Cabbage With Toasted Cumin |
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Prep Time: 20 Minutes Cook Time: 13 Minutes |
Ready In: 33 Minutes Servings: 6 |
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From Cooking Light. Per 1 cup serving: 58 calories, 1.8 g fat, 3.1 g protein, 9.9 g carb, 4.8 g fiber, 0 mg cholesterol. Ingredients:
2 teaspoons olive oil |
12 cups coarsely chopped savoy cabbage (about 2 lb.) |
1/2 cup water |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 teaspoon cumin seed |
1 tablespoon sherry wine vinegar |
Directions:
1. Heat the oil in a large pot over medium heat.
2. Add in cabbage and water; cook 6 minutes or until cabbage wilts, stirring occasionally.
3. Stir in salt and pepper.
4. Add cumin seeds to a small nonstick skillet; cook over medium heat for 1 minute or until seeds are toasted and fragrant, shaking the pan frequently (do not let the seeds burn).
5. Add toasted seeds and vinegar to cabbage; cook for 6 minutes or until tender, stirring occasionally.
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