Stir Fried Green Cabbage With Fennel Seeds Recipes

STIR-FRIED GREEN CABBAGE WITH FENNEL SEEDS

Steps:

• 1 Remove coarse outer leaves of the cabbage. 2 Cut in half, lengthwise and then core the sections. 3 Cut each section into very fine thin long shreds. 4 Put the oil in a large non-stick pan and set over medium heat. 5 When the oil is hot, put in the cumin, fennel and sesame seeds. 6 As soon as the sesame seeds start to pop, add the onion. 7 Stir and fry 3-4 minutes or until onion is browned a bit. 8 Put in the cabbage. 9 Stir and fry 5-6 minutes or until cabbage has browned somewhat. 10 Add salt and cayenne. 11 Turn down heat to medium-low, and cook, stirring now and then, for another 5-6 minutes or until onion is caramelized and soft. 12 Add lemon juice and garam masala. 13 Stir to mix.

STIR-FRIED SAVOY CABBAGE

Steps:

• Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
• Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.

SAVOY CABBAGE WITH SHALLOTS & FENNEL SEEDS

Steps:

• Boil the shallots in their skins for 10-15 mins until they are soft but still hold their shape. Leave to cool then slip the skins from the shallots and halve them. Can be prepared a couple of days in advance, then chilled.
• Heat the oil in a large non-stick wok, and stir-fry the garlic, fennel seeds and shallots for a couple of mins until the shallots are golden. Remove from the pan.
• Add the cabbage to the pan and stir-fry until it starts to wilt a little, then pour in the stock, cover the wok and cook for 3 mins until just tender. Test to see if the cabbage is done to your liking; if not, cook a little longer, then add the shallot mixture, heat through and serve.

STIR-FRIED CABBAGE WITH CUMIN SEEDS

Steps:

• Trim outer leaves off cabbage. Cut cabbage in half lengthwise. Cut out and discard core, and cut crosswise into long, thin shreds. (A bread knife is good for this.)
• 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 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.