nutritional information

Per 1-cup serving:

  • 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
Vegan Gluten-Free

North Indian Spiced Cabbage, Fennel, and Onions

Serves 6

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.
  • 3 Tbs. vegetable oil
  • 1 tsp. fennel seeds
  • 1 tsp. cumin seeds
  • 1 large fennel bulb (1 lb.), halved and thinly sliced (4 cups)
  • 1 large onion, halved and sliced into half-moons (2 cups)
  • ½
  • ¼ tsp. cayenne pepper
  • 1 15-oz. can chickpeas, rinsed and drained
  • 2 Tbs. fresh lemon juice
  • 1 tsp. garam masala or curry powder

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.

February 2009

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comments

How much cabbage?

Carrie - 2012-08-18 15:48:52

How much cabbage?

Linda - 2012-06-05 00:05:59

Would red cabbage be just as good?

Lolo - 2010-06-24 12:58:39

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!

Mers - 2010-04-12 10:03:44

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

ila - 2010-04-11 21:54:43

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!

Kathy - 2010-04-09 17:27:34

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

Sarah - 2009-10-17 20:27:20

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).

Susan - 2010-07-21 22:13:13