Last Updated on May 11, 2022 by
I hope you are all enjoying the exploration into the 30 states of India this month with the Indian Food Odyssey. This week has been quite interesting exploring the little known northeastern Indian states of Meghalaya and Manipur. Tomorrow, we’re off to Mizoran and then Nagaland and Orissa. This recipe gives me a happy reprieve from the Northeast.
While this recipe isn’t particular to any state, it’s another recipe by one of my favorite Indian chefs, Maddhur Jaffrey. This if from her book, Quick & Easy Indian cooking, which is exactly what this recipe is. This quick side dish is delicious and can go well with any curry or even non-Indian food like any kind of grilled meat.
In Maddhur Jaffrey’s original recipe, she used green cabbage. I only had red cabbage and since fennel seed was used in the recipe, I decided to add fresh fennel as well to heighten the fennel flavor.
This is my entry this week for Valli’s Cookbook Cooking Challenge and this month’s Potluck Week for the I Heart Cooking Club.
Ingredients:
- 1/4 cup oil
- 1 small red cabbage, about 1 lb., thinly sliced
- 1 fennel bulb, about 1 lb., thinly sliced
- 1 large onion, halved and thinly sliced
- 1/2 teaspoon fennel seed
- 1/4 teaspoon cumin seed
- 1 teaspoon sesame seeds
- 1/4 teaspoon red chile pepper (cayenne pepper)
- 1 teaspoon salt
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- fennel fronds, chopped, for garnish
Heat oil. Add sesame seeds, cumin seed and fennel seed. Cook for about 1 minute until they start to change color. Add onions and saute for about 3 minutes, until they start to change color.
Add cabbage and fennel. Cook for about 5 minutes on high heat, stirring frequently, until vegetables have softened.
Add salt and cayenne pepper. Reduce heat to medium low, cover and cook for about 5-6 minutes, stirring occasionally, until onions are browned and caramelized.
Add garam masala and lemon juice. Cook for 1 more minute.
To serve, garnish with fennel fronds.
This post is for the CC Challenge of the month
…linking to Four Season food by EatYourVeg & Delicieux
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Chef Mireille
Sauteed cabbage with fennel seeds
Ingredients
- 1/4 cup oil
- 1 small red cabbage about 1 lb., thinly sliced
- 1 fennel bulb about 1 lb., thinly sliced
- 1 large onion halved and thinly sliced
- 1/2 teaspoon fennel seed
- 1/4 teaspoon cumin seed
- 1 teaspoon sesame seeds
- 1/4 teaspoon red chile pepper cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- fennel fronds chopped, for garnish
Instructions
- Heat oil. Add sesame seeds, cumin seed and fennel seed. Cook for about 1 minute until they start to change color. Add onions and saute for about 3 minutes, until they start to change color.
- Add cabbage and fennel. Cook for about 5 minutes on high heat, stirring frequently, until vegetables have softened.
- Add salt and cayenne pepper. Reduce heat to medium low, cover and cook for about 5-6 minutes, stirring occasionally, until onions are browned and caramelized.
- Add garam masala and lemon juice. Cook for 1 more minute.
- To serve, garnish with fennel fronds.
Looks absolutely irresistible, those purple cabbage with caramalised onion wish i live near u..
Oh, this looks wonderful … I have one Maddhur Jaffrey' cookbook and like her recipes very much
Colorful and flavorful… recently me too experimenting with purple cabbage
What an incredibly beautiful dish of vegetables and spice! Madhur Jaffrey is one of my all-time favorite foodies! I don't think I've ever made one of her recipes that I didn't really enjoy! You have picked a terrific one here! Great additions too; I like it when we can make a recipe our own by adding a slight twist!
I love the colour and the dish sounds very innovative!
A lovely dish, and looks like the perfect side dish indeed! Like the changes you've made by adding fresh fennel!
What a pretty dish – your choice of red cabbage makes it so vibrant and adding fresh fennel is a great idea. I normally associate Italian flavours with that vegetable – these spices would be a nice twist.
Beautiful colors make it an inviting side dish & lovely flavors too.
..cabbage is my all time favoutite…and with caramelized onions.its just incredible
I love how colorful this is with the red cabbage and fennel is a wonderful addition. Madhur Jaffrey recipes seem to always have so much great flavor. 😉
What a gorgeous dish, and I love that you revisited MJ this week. Red cabbage was a great choice for a gorgeously vibrant dish, and adding fresh fennel was a great addition.
Yumm, what a yummy looking dish. Love that color — looks very appetizing.
Wow. Such beautiful colours. I LOVE the sound of this and have made spicy cabbage before but yours sounds wonderful with the fresh fennel. I am going to steal this one. Thanks for sharing on Four Seasons Food.
Love the final pic Mir. I too have a MJ's book and love to cook from it. And great to see the way you have adapted the recipe and used fresh fennel!