Sautéed Cabbage with Cumin

1. 1
   prep

   Slice the cabbage, onion, and garlic.

   1.Remove the core from the cabbage, cut it in half, and slice it into thin, even shreds.

   2.Peel and thinly slice the onion.

   3.Peel and mince the garlic cloves.
2. 2
   saute · ~6 min

   Sauté the aromatics and cumin.

   1.Heat the olive oil in a large skillet over medium heat until shimmering.

   2.Add the cumin seeds and let them sizzle until fragrant, about 30 seconds.

   3.Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.

   4.Add the minced garlic and cook for 30 seconds more until fragrant.

   TIPWatch the garlic carefully; it can burn quickly and turn bitter. Keep it moving in the pan.
3. 3
   saute · ~7 min

   Sauté the cabbage.

   1.Add the sliced cabbage to the skillet. It will seem like a huge mound, but it will wilt down.

   2.Season with salt. Toss to coat the cabbage with the oil, onion, and cumin.

   3.Cover and cook for 5 minutes, stirring once halfway through, until the cabbage is tender-crisp and slightly wilted but still has a little bite.

   4.Remove the lid, increase the heat to medium-high, and cook for 1-2 more minutes to evaporate any excess liquid.

   TIPDon't overcook it. You want tender-crisp with some texture, not mushy. The high-heat finish gives a touch of char for extra flavor.
4. 4
   garnish

   Finish with lemon and pepper, then serve.

   1.Remove the skillet from the heat. Squeeze the fresh lemon juice over the cabbage.

   2.Add the freshly ground black pepper and toss everything together one last time.

   3.Taste and adjust salt or lemon juice as needed. Transfer to a serving bowl and serve hot or warm.

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