Monday, March 25, 2013

Stir Fried Cabbage with Fennel Seeds

While this dish may seem somewhat ordinary at first pass with it's monochromatic hues and functional title, don't be fooled.  It packs a wonderful flavor punch without being too hot.  I craved another batch for weeks after first consumption. 

Need further convincing?  My husband, typically a cabbage naysayer, sopped it up in seconds, commenting not once BUT twice how much he was enjoying it.  Basically, get chopping and stir frying.  Top it with a fried egg for extra protein and deliciousness points.

Madhur Jaffrey's Stir-Fried Cabbage with Fennel Seeds
  • 1 1/2 pound green cabbage (half a large head)
  • 1/4 cup vegetable oil
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon sesame seeds
  • 1 medium onion, peeled and cut lengthwise into fine half rings
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garam masala
  • Remove outer leaves of the cabbage, cut it in half lengthwise and cut into long shreds discarding the core.
  • Heat the oil in a nonstick or cast-iron pan over medium-high heat. When the oil is hot, add the cumin, fennel and sesame seeds. As soon as the sesame seeds begin to pop, add the onion stir frying for 4 minutes or until the onion has started to brown.
  • Add the cabbage and stir fy for another 6 minutes until the cabbage has browned. Mix in the salt and cayenne, reduce the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft.
  • Add the lemon juice and garam masala. Mix well and enjoy over rice, or with a fried egg.

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