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1/2 large head cabbage
1 large onion, peeled
4 tbsp vegetable oil
3/4 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp sesame seeds
1 tsp salt
1/8 to 1/4 tsp chili powder
1 tbsp lemon juice
1/2 tsp garam masala
Cut cabbage in half. Core and slice half into thin shreds. Set aside other half for another use. Very thinly slice onion.
Heat oil in a large frying pan set over medium-high heat. Sprinkle with cumin, fennel and sesame seeds. As soon as sesame seeds start to turn golden, about 1 minute, add onion. Cook, stirring often, until onions have turned slightly brown, from 3 to 4 minutes. Add cabbage.
Continue to stir frequently until cabbage is lightly browned, from 6 to 7 minutes. Add salt and chili powder. Reduce heat to medium-low. Cook, stirring occasionally, until onions are caramelized and soft, from 7 to 8 minutes. Stir in lemon juice and garam masala.
Calories 172, Protein 2.1g, Carbohydrates 10.7g, Fat 14.6g.
Madhur Jaffrey, author of Quick & Easy Indian Cookery (BBC Books) suggests pairing this with sausages, or a pork or lamb roast.
We found 1 tablespoon (15 mL) of oil and 1/2 teaspoon (2 mL) of salt sufficient for this recipe. For crispier cabbage, once it is lightly browned, after 6 or 7 minutes of stir-frying, add the salt, chili powder, lemon juice and garam masala. Serve immediately.