• 7 oz. onion, sliced lengthwise
  • 1 ½ lbs. cabbage
  • ¼ cup oil
  • ¾ teaspoons cumin seeds
  • ½ teaspoon fennel seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • ½ teaspoon garam masala


1. Remove the coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again, lengthwise, and then core the sections. Now cut each section, lengthwise, into very fine, long shreds. A bread knife is ideal for this. You could also use a food processor.)
2. Cut the onion in half lengthwise, and then slice it into thin half-rings.
3. Put the oil in a wide, preferably nonstick 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 and fry for 3 to 4 minutes or until the onion has browned a bit. Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage too has browned somewhat. Now 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. Add the lemon juice and garam masala. Stir to mix.


NOTES : You could easily serve this with Western-style sausages, ham, pork chops, or any kind of roast pork meat, or with roast lamb or even duck or venison.


Indian, Vegetarian Dishes


Madhur Jaffrey


4 servings




Asian : Southern : Indian