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
Ingredients
  • 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
Directions
  • 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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