Stir-fried Cabbage with Cumin Seeds

Adapted from Madhur Jaffrey’s Quick and Easy Indian Cooking

1 large head green cabbage

6 Tbsp vegetable oil

1 Tbsp cumin or caraway seeds

2 tsp sesame seeds

2 onions, halved and thinly sliced crosswise

2 tsp salt

2 pinches cayenne pepper

2 Tbsp lemon juice

1 tsp garam masal (optional)

Trim outer leaves off cabbage. Cut cabbage in half lengthwise, and cut out and discard core. Cut crosswise into long , thin shreds.

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 (make the next batch) 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.

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.

Makes 10 servings

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