North Indian Spiced Cabbage, Fennel, and Onions Recipe

Name: North Indian Spiced Cabbage, Fennel, and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. vegetable oil; 1 tsp. fennel seeds; 1 tsp. cumin seeds; 1 large fennel bulb (1 lb.), halved and thinly sliced (4 cups); 1 large onion, halved and sliced into half-moons (2 cups); 1/2; 1/4 tsp. cayenne pepper; 1 15-oz. can chickpeas, rinsed and drained; 2 Tbs. fresh lemon juice; 1 tsp. garam masala or curry powder

Servings: persons

3 Tbs. vegetable oil
1 tsp. fennel seeds
1 tsp. cumin seeds
1 large fennel bulb (1 lb.), halved and thinly sliced (4 cups)
1 large onion, halved and sliced into half-moons (2 cups)
1/2
1/4 tsp. cayenne pepper
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. fresh lemon juice
1 tsp. garam masala or curry powder

1
Heat oil in cast iron skillet over medium-high heat.
2
Add fennel seeds and cumin seeds, and saute 30 seconds.
3
Add fresh fennel and onion, and season with salt, if desired.
4
Saute 5 minutes.
5
Carefully pile cabbage into pan, cover, and cook 15 minutes, or until cabbage has cooked down, stirring often.
6
Add cayenne pepper, reduce heat to medium-low, cover, and cook 20 to 30 minutes, or until vegetables are browned and caramelized.
7
Stir in chickpeas, lemon juice, and garam masala, and cook 5 minutes more, or until chickpeas are heated through.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbs. vegetable oil, 1 tsp. fennel seeds, 1 tsp. cumin seeds, 1 large fennel bulb (1 lb.), halved and thinly sliced (4 cups), and more.

Yes, North Indian Spiced Cabbage, Fennel, and Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

North Indian Spiced Cabbage, Fennel, and Onions

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