Savoy Cabbage with Peppers Recipe

  • 2 teaspoons vegetable oil, preferably canola oil
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon mustard seeds
  • 4 cups thinly sliced Savoy cabbage
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 cup vegetable stock or defatted reduced-sodium chicken broth
  • 1/4 cup chopped bottled roasted red peppers
  • Salt and freshly ground black pepper to taste
  1. In a large nonstick skillet, heat oil over medium heat. Add caraway and mustard seeds and cook, stirring, for 1 minute. Stir in cabbage and jalapeno and cook, stirring, for 1 minute. Stir in chicken broth and cover the pan tightly. Reduce heat to low and simmer until the cabbage is tender, 5 to 6 minutes. Stir in red peppers and season with salt and pepper. (The cabbage can be made up to 8 hours ahead and stored, covered, in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.)