Wilted Cabbage with Toasted Cumin
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. *NOTE: I used plain ol' green cabbage and cider vinegar.
Yield: 6 servings (serving size: 1 cup)
• 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
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.