Monday, December 14, 2009

Wilted Cabbage with Toasted Cumin

Raw cabbage can leave my taste buds disappointed, but once it's cooked and softened - yum. Try this side dish alongside any winter night meal.

Heat 2 teaspoons olive oil in a Dutch oven over medium heat. Add 12 cups coarsely chopped Savoy cabbage and 1/2 cup water. (Savoy is the green cabbage with crinkly leaves; you can use napa cabbage if you can't find Savoy). Cook for 6 minutes, stirring occasionally, than stir in 1/2 tsp. salt, and 1/4 tsp. black pepper.

While the cabbage cooks, place 1 teaspoon cumin seeds in a small skillet and cook over medium heat for 1 minute - shake the pan frequently so the seeds don't burn.

Add the toasted cumin seeds to the cabbage, along with 1 tablespoon sherry vinegar (you can use cider vinegar if you don't have sherry vinegar, in a pinch). Cook for 6 minutes, stirring occasionally. I cooked mine about 3 minutes longer than suggested,to ensure it was tender enough for my taste.

1 cup makes a side serving of 60 calories.

Savoy cabbage $2.66

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance