Quick recipe with an indian flavor that I made to go with the Crockpot Chicken Curry I posted.
Cabbage with Fennel Seeds
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Calories 106 kcal
Ingredients
- 1 teaspoon oil
- 1/4 teaspoon sesame seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 1/2 cup red onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 inch minced ginger thinly sliced
- 1/4 teaspoon turmeric
- 2 cups shredded cabbage
- 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.
Nutrition Facts
Cabbage with Fennel Seeds
Amount Per Serving
Calories 106
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Sodium 30mg
1%
Potassium 332mg
9%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
12%
Sugars 5g
Protein 2g
4%
Vitamin A
2.7%
Vitamin C
65.5%
Calcium
7.2%
Iron
6.7%
* Percent Daily Values are based on a 2000 calorie diet.
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