Simply Sautéed Spiced Indian Cabbage and Fennel

Recipe from What's For Lunch, Honey?  


1 large fennel bulb, thinly sliced
1/2 head of cabbage, shredded
1 large Spanish onion, thinly sliced
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 green/red chili, chopped
1 teaspoon garam masala
Salt and pepper
Canola oil


  1. Heat canola oil in a large skillet over medium-high heat.
  2. Add mustard and cumin seeds and allow to sauté for 30 seconds until they begin to pop and become fragrant.
  3. Add fennel and onion slices and sauté for 5-8 minutes, then add a pinch of salt and turmeric powder.
  4. Pile shredded cabbage into pan, cook covered for approx.15 minutes, or until cabbage has cooked down. Stir often to avoid vegetables sticking to the pan. Add chili then reduce heat to medium-low, and cook covered for a further 20 to 25 minutes. The vegetables should be slightly golden and caramelized.
  5. Sprinkle with garam masala, toss well and serve hot, with tortillas or Indian flatbreads.

 Goes well with: