Wilted Cabbage With Toasted Cumin

From Cooking Light. Per 1 cup serving: 58 calories, 1.8 g fat, 3.1 g protein, 9.9 g carb, 4.8 g fiber, 0 mg cholesterol.

• Ready In: 33 mins
• Serves: 6

Ingredients

• 2  teaspoons olive oil
• 12  cups  coarsely chopped savoy cabbage (about 2 lb.)
• 1⁄2 cup water
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  teaspoon cumin seed
• 1  tablespoon sherry wine vinegar

Directions

1. Heat the oil in a large pot over medium heat.
2. Add in cabbage and water; cook 6 minutes or until cabbage wilts, stirring occasionally.
3. Stir in salt and pepper.
4. Add cumin seeds to a small nonstick skillet; cook over medium heat for 1 minute or until seeds are toasted and fragrant, shaking the pan frequently (do not let the seeds burn).
5. Add toasted seeds and vinegar to cabbage; cook for 6 minutes or until tender, stirring occasionally.