Remove the course outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Now cut each section lengthwise into very fine long shreds. A bread knife is ideal for this (You could also use a food processor).
Put the oil in a wide, preferably, nonstick pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel and sesame seeds. As soon as the sesame seeds begin to pop put in the onion. Stir and fry for 3 to 4 minutes or until the onion has browned a bit.
Put in the cabbage. Stir and fry about 6 minutes or until the cabbage has browned somewhat. Now put in the salt and cayenne.
Turn down the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and salt. Add the lemon juice and garam masala. Stir to mix.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (187g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 98 (70%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||14 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 31.7mg||1 %|
|Potassium 309.2mg||8 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 6.3g|
|Protein 2.4g||3 %|
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Calories per serving: 140
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