| 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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