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

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