Stir-Fried Cabbage With Cumin Seeds

5.0(93)

Cabbage is rarely a side dish on its own, but it is in this recipe. It takes on some Indian flavor with caraway seeds and the garam masala, and it maintains its crunch with the quick heat of the stir fry. It is excellent with lamb.

by Julia Moskin

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Quick, Side Dish

Servings

10 servings

Total time

30 min

Calories / serving

122 kcal

Ingredients (9)

serves

1 large head green cabbagecabbage
6 tablespoons vegetable oilvegetable-oil
1 tablespoon cumin or caraway seedscumin
2 teaspoons sesame seedssesame-seed
2 onions, halved and thinly sliced crosswiseonion
2 teaspoons saltsalt
2 pinches cayennecayenne
2 tablespoons lemon juicelemon-juice
1 teaspoon garam masala (optional)

Instructions (3 steps)

01Trim 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.)
02Heat 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.)
03

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