Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Cabbage; small, about 2 1/2s |
| 2 \N | Onions;medium |
| 3 tablespoons | Vegetable oil |
| ½ teaspoon | Cumin seeds,whole |
| ½ teaspoon | Fennel seeds, whole |
| 4 teaspoons | Sesame seeds Salt |
"This fine stir-fry will make fans out of people who are ho-hum about cabbage. This recipe is from Madhur Jaffray's Cookbook, _Food for Family and Friends_.
Remove coarse outer leaves from cabbage, quarter and core. Cut into fine fine shred, either by hand or with food processor. Set aside.
Peel onions; cut in half lengthwise. Cut crosswise into thin half rings; set aside.
In large wok or large wide pot over medium heat, heat oil. When very hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade darker (just a few minutes) toss in the sesame seeds.
Stir for a second before adding onions. Stir fry 2 or 3 minutes or 'til browned on the edges. Cover tightly and turn heat to low. Cook 2-3 minutes or 'til cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or 'til vegetables are very tender. SERVES: 6 SOURCE: _Food for Family and Friends_ by Madhur Jaffray via Toronto Sun.
Posted by Anne Maclellan