From inthekitchenwithkath.com
(Adapted from Madhur Jaffrey’s recipe in Quick and Easy Indian Cooking)
Serves 4
1 medium head of green cabbage (1½ - 1¾ pounds)
¼ cup vegetable oil (I used avocado oil.)
¾ teaspoon cumin seeds
½ teaspoon fennel seeds
1 teaspoon sesame seeds
½ large white onion (about 7 ounces), thinly sliced crosswise
1 teaspoon salt
1/8 - ¼ teaspoon cayenne pepper (I used 1/4 tsp. and it wasn't really too hot. Use less if you prefer.)
1 tablespoon lemon juice
½ teaspoon garam masala
1. Remove the outer leaves of the cabbage. Cut it in half through the core, and then cut each half again through the core. Remove the core. Cut the cabbage in thin strips lengthwise.
2. Heat a large skillet over medium-high heat. When it’s hot, add the oil and let it heat up. When the oil is hot, add the cumin, fennel, and sesame seeds. Cook stirring often. When the sesame seeds start to pop, add the sliced onion.
3. Cook the onion, stirring often, for 3 – 4 minutes or until the onion is just starting to brown.
4. Add the cabbage to the pan. You’ll most likely have to add it in stages. Fill the pan with as much as you can, and cook, stirring, until it cooks down enough to add some more. Continue cooking, stirring, and adding more cabbage until it is all in the pan. Cook, stirring often for 4 – 5 more minutes, or until the cabbage is just starting to brown.
5. Stir in the salt and cayenne pepper. Turn the heat down to medium and cook, stirring often, for another 7 – 8 minutes.
6. Stir in the lemon juice and the garam masala and serve.