Caraway-Coriander Wilted Savoy Cabbage

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cut the core from the cabbage and discard the outermost dark leaves.

3. 3

   Separate the leaves and cut them into 1/2-inch-wide strips.

4. 4

   Working in batches, blanch the cabbage until crisp-tender, about 1 minute per batch; strain and cool immediately under cold running water.

5. 5

   Drain and transfer to a bowl.

6. 6

   Repeat process as necessary.

7. 7

   In a large skillet over medium heat, heat 2 Tbsp.

8. 8

   of oil.

9. 9

   Add 1 Tbsp.

10. 10

    of coriander seeds and cook until fragrant, about 3 minutes.

11. 11

    Add 1/2 tsp.

12. 12

    caraway seeds and heat for 30 seconds.

13. 13

    Add half of the blanched cabbage and cook until hot.

14. 14

    Season with salt and pepper to taste.

15. 15

    Transfer to a large serving bowl.

16. 16

    Repeat process with the remaining ingredients.

17. 17

    Combine batches and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.