Ingredients Jump to Instructions ↓

  1. 1 head(s) (medium) savoy cabbage

  2. 1/4 cup(s) grapeseed or canola oil

  3. 2 tablespoon(s) whole coriander seeds

  4. 1 teaspoon(s) caraway seeds

  5. 1/4 teaspoon(s) ground white pepper

  6. 1 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil. Cut the core from the cabbage and discard the outermost dark leaves. Separate the leaves and cut them into 1/2-inch-wide strips.

  2. Working in batches, blanch the cabbage until crisp-tender, about 1 minute per batch; strain and cool immediately under cold running water. Drain and transfer to a bowl. Repeat process as necessary.

  3. In a large skillet over medium heat, heat 2 Tbsp. of oil. Add 1 Tbsp. of coriander seeds and cook until fragrant, about 3 minutes. Add 1/2 tsp. caraway seeds and heat for 30 seconds. Add half of the blanched cabbage and cook until hot. Season with salt and pepper to taste. Transfer to a large serving bowl. Repeat process with the remaining ingredients. Combine batches and serve hot.


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