Indian Cabbage With Fennel & Onions

Recipe Ingredients

1		Shredded cabbage
2		Onions - sliced
5		Fenugreek seeds
1/2 teaspoon	2.5ml	Cumin seeds
1/4 teaspoon	1.3ml	Brown mustard seeds
1/2 teaspoon	2.5ml	Fennel seeds
2		Garlic
1 1/2		Fresh ginger
1		Canned or ripe tomato
1/2 teaspoon	2.5ml	Turmeric
1		Fresh hot green chili
1 3/4 teaspoons	8.8ml	Salt
1 teaspoon	5ml	Ground garam masala
1 tablespoon	15ml	Lemon juice
4 cups	640g / 22oz	Cooked basmati rice

Recipe Instructions

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 medium heat 3 minutes, 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 minutes. Add garam masala and serve over rice.

Source:
Mary Margaret McBride Encyclopedia of Cooking

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