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 mins
Cook Time
5 mins
Total Time
15 mins
Cuisine:
Indian
Cooking Style:
Stove Top
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 per serving
106kcal | Fat: 4g | Sodium: 30mg | Potassium: 332mg | Carbohydrates: 15g | Fiber: 3g | Sugar: 5g | Protein: 2g | Vitamin A: 2.7% | Vitamin C: 65.5% | Calcium: 7.2% | Iron: 6.7%I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
