Yield: 6 servings
|1 \N||Cabbage; small, about 2 1/2s|
|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