Savoy Cabbage with Peppers recipe

4 servings

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

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.

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