Stir-Fried Cabbage with Fennel Seeds

I have made this so many times I hardly need the recipe anymore. Perfect with roast meat, especially pork. Also good cold or room temperature the next day.



1.5 # green cabbage (1/2 lg. head--I use whatever color cabbage I have)
1/4 c. vegetable oil
3/4 t. cumin seeds
1/2 t. fennel seeds
1 t. sesame seeds
1 med-large onion, peeled and cut lengthwise into fine half rings
1 t. salt
1/8 to 1/4 cayenne pepper
1 T. fresh lemon juice
1/2 t. store bought garam-masala

Remove course outer leaves of cabbage. Cut it into quarters and remove the core. Slice each section into very fine, long shreds using a bread knife (or food processor). Heat the oil over med-high heat in a wide pan. When hot, add the cumin, fennel and sesame seeds. As soon as they begin to pop, add the onion and stir fry until it begins to brown, five minutes.
Add the cabbage and stir fry until it too begins to brown a bit, 10 minutes.

Add the salt and cayenne, lower heat to med-low and cook, stirring occasionally for another 10 -15 minutes until the onions appear caramelized and soft.
Add the lemon juice and garam masala, stir to mix and serve.

Note that I extended the given cooking times, and often go even longer because I like it all to be caramelized and soft.

Tip: It's Crock Pot Thirty

Yes, it's time to dust off the crock pot, if you haven't been using it yet. You deserve to come home to a nice hot supper waiting for you! There are countless sites with crock pot recipes, so feel free to explore yourself, but here's a site with lots of recipes , plus plenty of tips and information for adapting...Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

- Josh Allen

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery