Indian cabbage with fennel and onions
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | SHREDDED CABBAGE; (I use a variety of types) |
| 2 | ONIONS; sliced | |
| 5 | FENUGREEK SEEDS | |
| ½ | teaspoon | CUMIN SEEDS |
| ¼ | teaspoon | BROWN MUSTARD SEEDS |
| ½ | teaspoon | FENNEL SEEDS |
| 2 | CLOVES GARLIC | |
| 1½ | INCHES FRESH GINGER | |
| 1 | CANNED OR RIPE TOMATO | |
| ½ | teaspoon | TURMERIC |
| 1 | FRESH HOT GREEN CHILI; (I use jalapeno) | |
| 1¾ | teaspoon | SALT |
| 1 | teaspoon | GROUND GARAM MASALA |
| 1 | tablespoon | LEMON JUICE |
| 4 | cups | COOKED BASMAHTI RICE |
Directions
Spray saute pan with Pam. Pour in fenugreek, cumin, mustard, and fennel seeds. Spray seeds with Pam. Saute, stirring, until sizzling and color changes. Add onions and saute over med. heat 3 min, until lightly browned.
Add shredded cabbage, stir and cook a few minutes to release juices. Place ginger, garlic, chili, turmeric and tomato in blender. Puree. Add to cabbage. Cover and cook over low heat until cabbage is very tender. Add lemon juice and salt. Cook 5 min. Add garam masala and serve over rice.
Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary." <diane@...> on Jan 31, 1998