| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Cabbage; small, about 2 1/2s | |
| 2 | Onions;medium | |
| 3 | tb | Vegetable oil |
| 1/2 | ts | Cumin seeds,whole |
| 1/2 | ts | Fennel seeds, whole |
| 4 | ts | Sesame seeds Salt |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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