2 tsp. olive oil
\n12 C. coarsely chopped Savoy cabbage (about 2 lb.)
\n1\/2 C. water
\n1\/2 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n1 tsp. cumin seeds
\n1 T. sherry vinegar<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nServing size: 1 C.<\/p>\n
Calories: 58
\nFat: 1.8g
\nFiber: 4.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n