Cabbage with Cumin
The best side dishes are the simplest ones and this sautéed cabbage with cumin is simple, just delicious and full of flavour.
Servings: 2 servings
Calories: 260kcal
Ingredients
- 600 g White cabbage shredded
- 2 tablespoon Olive oil
- 1 tablespoon Butter
- 0.5 teaspoon Sea salt
- 2 Garlic clove thinly sliced
- 1 teaspoon Cumin seeds
- 1 pinch Ground black pepper
Instructions
- Finely slice 600 g White cabbage.
- Heat 2 tablespoon Olive oil and 1 tablespoon Butter in a large pan.
- Add 2 Garlic clove (sliced) and 1 teaspoon Cumin seeds to the pan.
- Cook on a low heat for 2 minutes.
- Once the cumin seeds start to pop, add the cabbage, 0.5 teaspoon Sea salt and 1 pinch Ground black pepper.
- Continue to heat on low until the cabbage has softened, about 8-10 minutes.
Notes
- Finely shred the cabbage so that it cooks quickly and gets nice and soft.
- Cook the garlic and cumin on low so that it doesn't burn.
- The key to getting perfectly cooked cabbage is cooking it low and slow.
- For extra flavour, you could add some grated Parmesan before serving.
Nutrition
Serving: 1portion | Calories: 260kcal | Carbohydrates: 19g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 692mg | Potassium: 543mg | Fiber: 8g | Sugar: 10g | Vitamin A: 485IU | Vitamin C: 111mg | Calcium: 137mg | Iron: 2mg
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