Wilted Cabbage With Cumin and Yogurt

Name: Wilted Cabbage With Cumin and Yogurt
Total time: 15 min
Ingredients: 1 teaspoon cumin seeds; 1 tablespoon olive oil; 1/2 medium cabbage (2 pounds total), cored and sliced 1/4- to 1/2-inch-thick (8 cups); 1/4 teaspoon fine salt; 1 tablespoon fresh lemon juice; 1/2 cup plain whole-milk yogurt

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Total: 15 minutes

Servings: 6

Author : Ellie Krieger

Ingredients

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1 teaspoon cumin seeds1 tablespoon olive oil1/2 medium cabbage (2 pounds total), cored and sliced 1/4- to 1/2-inch-thick (8 cups)1/4 teaspoon fine salt1 tablespoon fresh lemon juice1/2 cup plain whole-milk yogurt

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Instructions

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Step 1

In a large skillet over medium-high heat, toast the cumin, stirring or shaking the pan frequently, until the seeds are fragrant and a shade darker, 1 to 2 minutes. Transfer to a cutting board, then use the broad side of a chef’s knife to crush the seeds slightly.

Step 2

In the same skillet over medium-high heat, heat the oil until shimmering. Add the cabbage and salt and cook, stirring frequently, until the cabbage is just wilted but still has a definite crunch, 4 to 5 minutes. Remove from the heat, stir in the cumin seed, lemon juice and the yogurt, and toss to combine. Serve warm or at room temperature.