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.
- 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)
- 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.