Skip to main content

North Indian Spiced Cabbage, Fennel, and Onions

Fennel bulb and fennel seed are both used here to give this warming side dish a subtle anise flavor and tame the pungency of the cabbage.

Ingredients: 

Ingredients: 

Ingredient Line: 
3 Tbs. vegetable oil
Ingredient Line: 
1 tsp. fennel seeds
Ingredient Line: 
1 tsp. cumin seeds
Ingredient Line: 
1 large fennel bulb (1 lb.), halved and thinly sliced (4 cups)
Ingredient Line: 
1 large onion, halved and sliced into half-moons (2 cups)
Ingredient Line: 
¼ tsp. cayenne pepper
Ingredient Line: 
1 15-oz. can chickpeas, rinsed and drained
Ingredient Line: 
2 Tbs. fresh lemon juice
Ingredient Line: 
1 tsp. garam masala or curry powder

Instructions: 

Heat oil in cast iron skillet over medium-high heat. Add fennel seeds and cumin seeds, and sauté 30 seconds. Add fresh fennel and onion, and season with salt, if desired. Sauté 5 minutes. Carefully pile cabbage into pan, cover, and cook 15 minutes, or until cabbage has cooked down, stirring often. Add cayenne pepper, reduce heat to medium-low, cover, and cook 20 to 30 minutes, or until vegetables are browned and caramelized. Stir in chickpeas, lemon juice, and garam masala, and cook 5 minutes more, or until chickpeas are heated through.

Nutrition Information: 

Calories: 
205
Protein: 
6 g
Total Fat: 
8 g
Saturated Fat: 
<1 g
Carbohydrates: 
30 g
Cholesterol: 
0 mg
Sodium: 
385 mg
Fiber: 
8 g
Sugar: 
2 g
Yield: 
Serves 6

Comments on this Recipe

Agree that this was great. didn't have cumin seeds, but used ground and was totally fine. i added dried currants, and that was fantastic. recommend that or golden raisins to bring in a touch of sweet. agree with others: will make this again! (i think red cabbage would work).

Amazing recipe! Just tried it, and intend to continue many times in the future!

I love my Vegetarian Times Magazine and knew I could count on them for a tasty and nutritious recipe when I had a head of cabbage I wanted to use. This recipe is easy to make. I don't have a cast iron frying pan and it still turned out fine. I would definitey make this again. Thnks VT!

it turned out very well. I needed a new twist on veggi tale!

I loved this recipe! I was a little dubious, but both the strong cabbage and fennel flavours were mellowed with the long cook time and highlighted nicely with the fennel and cumin seeds. Definitely looking forward to making this again!

Would red cabbage be just as good?

How much cabbage?

How much cabbage?

Okay, one more time--how much cabbage?? There is a line that says "1/2"--is this a large or small cabbage, and how many grams are suggested?

Sounds absolutely beautiful. I've only revently decided to become a vegatarian after some distateful experiences with meat. So far, I've never tried cabbage, but the idea of such a flavoursome and rich vegatable sounds incredible! Living in the Black Country Uk, there isn't a lot you can do with a vegatable apart from fry it in lard (yik) or stagnate it in a pool of congealed flesh(!) so this website is really helpful with my challenge :-) thank you, and God bless you x

how much cabbage, I can't see it mentioned in the recipe?

1/2 what? Something missing between onion and cayenne.