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Savoy Cabbage with Peppers

By: The South Beach Diet Online

"This delightful cabbage dish is mildly spiced with caraway, mustard seed, and jalapeno to make an unforgettable phase 2 side dish."

Rate/Review | Read Reviews (1)

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

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

Directions

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.)