Nutrition per serving may change if servings are adjusted.
2 teaspoons canola oil
1/2 teaspoon caraway seeds
1/2 teaspoon mustard seeds
4 cups thinly sliced Savoy cabbage
1 jalapeño pepper, seeded and finely chopped
1/4 cup reduced-sodium chicken broth
1/4 cup chopped bottled roasted red peppers
Salt & freshly ground pepper, to taste
Heat oil in a large nonstick skillet over medium heat. Add caraway and mustard seeds and cook, stirring, for 1 minute. Stir in cabbage and jalapenos and cook, stirring, for 1 minute. Stir in 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.
Make Ahead Tip: Cover and refrigerate for up to 8 hours. Reheat gently on the stovetop or in the microwave before serving.