Quick recipe with an indian flavor that I made to go with the Crockpot Chicken Curry I posted.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 106kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe Ingredients
- 1 teaspoon Oil
- 1/4 teaspoon Sesame Seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 1/2 cup Red Onion. chopped, thinly sliced
- 3 cloves Garlic, thinly sliced
- 2 inch Minced Ginger, thinly sliced
- 1/4 teaspoon Turmeric
- 2 cups shredded cabbage
- Kosher Salt, to taste
Instructions
- Heat oil in a pan until shimmering. Add sesame, fennel and cumin seeds, followed by garlic and ginger slices. Let it all cook together for a few 30 seconds until you hear the cumin spluttering. You are just trying to flavor the oil with the spices and seeds.
- Add onion and saute until soft and brown, crispy at the edges, about 5 minutes.
- Add the turmeric into the mix and let it mix into the oil.
- Add cabbage and stir-fry it quickly for 2-3 minutes until cabbage is tender, but still crunchy.
- Add salt to taste and serve.
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Nutrition
Calories: 106kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Fiber: 3g | Sugar: 5g
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