I’ve been cooking a lot of cabbage lately. Something I really never did before. I crave it more and more often, though, and enjoy eating it in all the different versions it comes in. As I still suffer a little bit after my cabbage meal, especially when the recipe doesn’t require long cooking times for the cabbage, I was searching for a recipe that includes fennel or cumin seeds – that, as we all know, take away that sometimes slightly (and sometimes not so slightly!) uncomfortable bloated feeling in the belly. I think you know what I’m talking about. Well, Madhur Jaffrey’s recipe includes both! Plus you don’t need to cook the cabbage forever. The result is very tasty and satisfying… I like to have it with some basmati rice on the side.
Madhur Jaffrey’s Stir-Fried Cabbage with Fennel Seeds
Original recipe by Madhur Jaffrey’s Quick & Easy Indian Cooking and slightly adapted by Food52 Madur Jaffrey’s Stir-Fried Cabbage with Fennel Seeds
1 ½ pounds green cabbage (half a large head)
¼ cup vegetable oil (for instance coconut oil)
¼ teaspoon cumin seeds
½ teaspoon fennel seeds
1 teaspoon sesame seeds
1 medium-large onion, peeled and cut lengthwise into fine half rings
1 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
½ teaspoon garam masala spice mix
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.