Indian Spiced Cabbage & Fennel with Carmelized Onions

Thank you for sharing!

Last Updated on December 14, 2020 by Chef Mireille

Fennel, Cabbage

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.

Indian Spiced Cabbage & Fennel with Carmelized Onions


  • 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.

Red Cabbage, Fennel

This post is for the CC Challenge of the month

…linking to Four Season food by EatYourVeg & Delicieux

Chef Mireille

Thank you for sharing!

About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions


  1. Susan Lindquist

    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!

  2. Zosia

    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.

  3. Anneli Faiers

    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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.