Caraway-Coriander Wilted Savoy Cabbage

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.

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.

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.