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.


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


  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.





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