Moroccan Cabbage Sauté

Cabbage is one of my favorite vegetables because when it’s cooked just right, it collapses without taking it all the way to mushy, and the flavor goes from nose-crinkling to almost-sweet. This recipe is a fast sauté scented with the perfume of a Moroccan spice market: cumin, cinnamon, coriander, ginger. But these same ingredients can be dressed up with different spices to season this sauté with the local flavors of markets in Italy, Mexico, and Eastern Europe.