Wilted Cabbage with Toasted Cumin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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.
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.
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