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.