Wilted Cabbage with Toasted Cumin

Savoy cabbage has shriveled pale green leaves and a mild taste; you can also use Napa (Chinese) cabbage, which has the same mild taste. Look for sherry vinegar at specialty stores or gourmet food outlets; if you can't find it, substitute apple cider vinegar.
Heat the olive oil in a roasting pan over medium-high heat. Add the cabbage and water; cook for 6 minutes or until the cabbage is wilted, stirring occasionally. Add salt and black pepper.Place the cumin seeds in a small nonstick skillet; cook over medium heat for 1 minute or until the seeds are browned and fragrant, shaking the pan frequently. Add the toasted cumin seeds and vinegar to the cabbage; cook for 6 minutes or until tender, stirring occasionally.