Indian Cabbage with Fennel and Onions
Try this Indian Cabbage with Fennel and Onions recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetables
mustard
cabbage
onion
garlic
rice
tomato
ginger
lemon
onions
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tb lemon juice
- 2 garlic
- 2 onions sliced
- 1/2 ts fennel seeds
- 1 ts ground garam masala
- 1/4 ts brown mustard seeds
- 1/2 ts cumin seeds
- 1 qt shredded cabbage (i use a
- 1/2 ts turmeric
- 5 fenugreek seeds
- 1 1/2 inches fresh ginger
- 1 fresh hot green chili
- 1 3/4 ts salt
- 1 tomato canned or ripe
- 4 c cooked basmahti rice
- Carbohydrate 316.550360364133 g
- Cholesterol 0 mg
- Fat 4.47147164939225 g
- Fiber 19.1253648646861 g
- Protein 34.8105912805476 g
- Saturated Fat 1.03819126359182 g
- Serving Size 1 1 Serving (1619g)
- Sodium 112.083466080069 mg
- Sugar 297.424995499447 g
- Trans Fat 0.756826228116461 g
- Calories 1439 calories
Spray saute pan with Pam. Pour in fenugreek, cumin, mustard, and fennel seeds. Spray seeds with Pam. Saute, stirring, until sizzling and color changes. Add onions and saute over med. heat 3 min, until lightly browned. Add shredded cabbage, stir and cook a few minutes to release juices. Place ginger, garlic, chili, turmeric and tomato in blender. Puree. Add to cabbage. Cover and cook over low heat until cabbage is very tender. Add lemon juice and salt. Cook 5 min. Add garam masala and serve over rice. Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary." <diane@keyway.net> on Jan 31, 1998
