Caraway-Coriander Wilted Savoy Cabbage

• 1 head savoy cabbage
• 1/4 c. grapeseed or canola oil
• 2 tbsp. whole coriander seeds
• 1 tsp. caraway seeds
• 1/4 tsp. ground white pepper
• 1 tsp. salt

1. Bring a large pot of salted water to a boil.
2. Cut the core from the cabbage and discard the outermost dark leaves.
3. Separate the leaves and cut them into 1/2-inch-wide strips.
4. Working in batches, blanch the cabbage until crisp-tender, about 1 minute per batch; strain and cool immediately under cold running water.
5. Drain and transfer to a bowl.
6. Repeat process as necessary.
7. In a large skillet over medium heat, heat 2 Tbsp.
8. of oil.
9. Add 1 Tbsp.
10. of coriander seeds and cook until fragrant, about 3 minutes.
11. Add 1/2 tsp.
12. caraway seeds and heat for 30 seconds.
13. Add half of the blanched cabbage and cook until hot.
14. Season with salt and pepper to taste.
15. Transfer to a large serving bowl.
16. Repeat process with the remaining ingredients.
17. Combine batches and serve hot.

cabbage, grapeseed, coriander seeds, caraway seeds, ground white pepper, salt

Taken from www.delish.com/recipefinder/caraway-coriander-savoy-cabbage-4230 (may not work)