2 tsp. olive oil
12 C. coarsely chopped Savoy cabbage (about 2 lb.)
1/2 C. water
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. cumin seeds
1 T. 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.

Yield: 6 servings
Serving size: 1 C.

Calories: 58
Fat: 1.8g
Fiber: 4.8g