Stir-Fried Cabbage With Cumin Seeds

Cabbage is rarely a side dish on its own, but it is in this recipe. It takes on some Indian flavor with caraway seeds and the garam masala, and it maintains its crunch with the quick heat of the stir fry. It is excellent with lamb.

Ingredients

• 1 large head green cabbage
• 6 tablespoons vegetable oil
• 1 tablespoon cumin or caraway seeds
• 2 teaspoons sesame seeds
• 2 onions, halved and thinly sliced crosswise
• 2 teaspoons salt
• 2 pinches cayenne
• 2 tablespoons lemon juice
• 1 teaspoon garam masala (optional)

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    120 calories; 8 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 488 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. Trim outer leaves off cabbage. Cut cabbage in half lengthwise. Cut out and discard core, and cut crosswise into long, thin shreds. (A bread knife is good for this.)
2. Heat half the oil in a wide skillet over high heat. When hot, add half the cumin and half the sesame seeds. When sesame seeds begin to pop add half the onions, and cook, stirring often, until golden, about 5 minutes. Add half the cabbage, and cook, stirring often, until wilted and lightly browned but not cooked through, about 5 minutes more. Remove to a bowl, and repeat with remaining oil, cumin and sesame seeds, onion and cabbage. (Recipe can be made to this point up to 2 hours in advance and held at room temperature.)
3. Just before serving return all the cabbage-onion mixture to pan over medium heat. Add salt and cayenne, and cook, stirring, until cabbage is soft and sweet, about 7 minutes more. Stir in lemon juice and garam masala, and serve.

30 minutes