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Saturday, January 19, 2013

Stir-Fried Cabbage with Fennel Seeds

Seasonal Recipe of the Week
This is what the Food 52 website calls a "genius recipe." These recipe are usually simple, have excellent technique are are delicious.

1 1/2 pound green cabbage (half a large head)
1/4 cup vegetable oil
1/4 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon sesame seeds
1 medium-large onion (about 7 ounces), peeled and cut lengthwise into fine half rings
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1/2 teaspoon garam masala

Remove coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Push each quarter through your food processor with the shredding blade attachment. Put the oil in a wide,heavy saute pan and set over medium-high heat. When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. Stir-fry for 3 to 4 minutes or until the onion has browned a bit. Put in the cabbage and stir-fry for about 6 minutes or until the cabbage has browned. Put in the salt and cayenne. Turn down the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft. Note: you may need to do this in a couple batches. Add the lemon juice and garam masala. Stir to mix. Taste and adjust seasoning. Serves 4.