Remove coarse outer leaves from cabbage, quarter and core. Cut into fine fine shred, either by hand or with food processor. Set aside. Peel onions; cut in half lengthwise. Cut crosswise into thin half rings; set aside. In large wok or large wide pot over medium heat, heat oil. When very hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade darker (just a few minutes) toss in the sesame seeds. Stir for a second before adding onions. Stir fry 2 or 3 minutes or til browned on the edges. Cover tightly and turn heat to low. Cook 2-3 minutes or til cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or til vegetables are very tender. SERVES: 6
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 6|
|Calories from Fat: 61 (55%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 24mg||1 %|
|Potassium 286.8mg||8 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 7.5g|
|Protein 2.7g||4 %|
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Calories per serving: 110
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