Stir-Fried Cabbage with Cumin Seeds

from Madhur Jaffrey in The New York Times, November 15, 2006

via Anne Halsted

serves 6

1/2 large head green cabbage

3 tablespoons vegetable oil

1/2 tablespoon cumin or caraway seeds

1 teaspoon sesame seeds

1 yellow onion, halved and thinly sliced crosswise 

1 teaspoon salt pinch of Cayenne pepper 

1 tablespoon lemon juice 

1/2 teaspoon garam masala (or more to taste)

Trim outer leaves off cabbage. Cut out and discard core and cut crosswise into long thin shreds (a bread knife is good for this).

Heat the oil in a wide skillet or wok over high heat. When hot, add the cumin and sesame seeds. When the seeds begin to pop, add the onion and cook, stirring often, until golden, about 3 minutes. Add the cabbage and cook, stirring often, until wilted and lightly browned but not cooked through, about 3 minutes
more. This can be made up to 2 hours in advance and held at room temperature.

Just before serving heat the cabbage-onion mixture over medium heat. Add salt and cayenne and cook, stirring, until cabbage is soft, about 2 minutes more. Stir in lemon juice and garam masala and serve.

This is an unusual and flavorful way to cook cabbage. Try serving it with sliced Latin Spiced Pork Tenderloin.