Indian Sauteed Fennel and Cabbage

5 04 2017

I was looking for a good side dish to go with my Kitchari last night. This turned out to be very flavorful and a little spicy. It is always a good sign when my husband piles on seconds.

Ingredients

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

Method

  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 over medium-high heat for approx.15 minutes, or until cabbage has cooked down. Stir often to avoid vegetables sticking to the pan. Add chili and garam masala, salt and pepper,  then reduce heat to medium-low, and cook covered for a further 20 to 25 minutes. The vegetables should be slightly golden and caramelized. Taste and adjust seasoning.

 


Actions

Information

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s




%d bloggers like this: