Madhur Jaffrey's Stir-Fried Cabbage with FennelYield: 4 Time: With prep about 40 min.
1 ½ pound green cabbage (half a large head)
¼ cup vegetable oil
¼ teaspoon cumin seeds
½ teaspoon fennel seeds
1 teaspoon sesame seeds
1 medium-large onion (about 7 ounces), peeled and cut lengthwise into fine half rings 1 teaspoon salt
1/8-¼ teaspoon cayenne pepper
1 tablespoon lemon juice
½ teaspoon garam masala - Remove
coarse outer leaves of the cabbage. If you have a cabbage half, cut it
in half again lengthwise, and then core the sections. Cut each section
lengthwise into very fine, long shreds. A bread knife or chef's knife is
ideal for this. (You can also use a food processor.)
- Put
the oil in a wide, preferably nonstick or cast-iron pan, and set over
medium-high heat. When the oil is hot, put in the cumin, fennel, and
sesame seeds. As soon as the sesame seeds begin to pop, put in the
onion. Stir and fry for 3 to 4 minutes or until the onion has browned a
bit.
- Put
in the cabbage. Stir and fry for about 6 minutes or until the cabbage
has browned somewhat. Put in the salt and cayenne. Turn down 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. Note: you may need to
do this in a couple batches.
- Add the lemon juice and garam masala. Stir to mix. Taste and adjust seasoning.
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