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.

Preparation

Ingredients

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: Sunchoke 101

These roots of a sunflower variety, also known as Jeruselem Artichoke, look a lot like ginger root. There are different schools of thought on the origin of the name Jeruselem artichoke, which is not from Jeruselem. I believe the one that says someone misunderstood the Italian word "girasole" which means sunflower...Read more

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