sauteed cabbage with cumin butter

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* Exported from MasterCook *

 

Sauteed Savoy Cabbage or Verza al Tegame

 

Recipe By :La Terra Fortunata by Fred Plotkin

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 pound savoy cabbage

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

2 pinches ground cumin -- to taste

 

1. Bring a large pot of salted water to a boil. Separate the cabbage into

individual leaves and wash them all with care. If any pieces are quite large,

tear them into smaller ones. Broil the leaves for 5 minutes, then drain in a

colander. It is not a problem if water remains attached to the leaves.

 

2. Heat oil over medium heat in a large skillet, then add the cabbage. Saute for

about 20 minutes, moving the cabbage around so it does not stick. Create a space

in the center of the pan; add butter. Let it melt, then top it with cumin.

Combine thoroughly so that all the leaves are scented with the cumin butter.

Heat for another 5 minutes and then serve very hot.

 

Description:

" Saute par-boiled cabbage in olive oil; toss with cumin butter. "

Cuisine:

" Italian "

Copyright:

" ISBN 076790611x "

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Per Serving (excluding unknown items): 77 Calories; 7g Fat (70.3% calories from

fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 22mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

NOTES : Fred Plotkin says: " The first time I tasted this dish, in Trieste, I

noted a new flavor that I had not encountered in combination with cabbage. It

was cumin and I found the pairing very provocative. " It was served " with hot

boiled ham (which was enlivened by the cumin). " It can also be served as the

first course or appetizer. It is also good served with egg noodles.

 

Nutr. Assoc. : 0 0 0 0

 

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