Lunch: Wilted Cabbage with Toasted Cumin Recipe | MyRecipes

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

Instructions

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.
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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