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INDIAN CABBAGE

Ingredients

  • 1/2 large fennel bulb thinly sliced then chopped
  • 1/2 head cabbage thinly sliced
  • 1/2 onion thinly sliced
  • 1 green chili chopped (or 1 tsp dried jalapeno flakes)
  • 4 garlic cloves
  • 1 tsp mustard seeds slightly crushed in a mortar and pestal
  • 1 tsp cumin seeds slightly crushed in a mortar and pestal
  • 1/2 teaspoon turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp ground corriander
  • 1/2 tsp chili powder
  • S&P to taste
  • Vegetable oil
  • 1/2 tbsp butter
  • Lemon juice

Instructions

  • Put onion, garlic cloves and chili (or jalapeno flakes) in food processor and finely chop (not paste though)
  • Heat oil in large frying pan over low heat
  • Add mustard seed, cumin seeds, and tumeric and saute for about 30 seconds
  • Add onion mix and saute on low just until they begin to soften, not brown
  • Add cabbage and fennel and toss until coated and yellow
  • Add garam, corriander, chili powder, salt and pepper
  • Stir to coat cabbage
  • Cook for 10 minutes, partially covered, occasionally stirring (you may need to add a splash of water every so often so the cabbage doesn't stick)
  • Add butter and adjust salt level, stirring to mix
  • Add a splash of lemon juice and toss just before serving