North Indian Spiced Cabbage, Fennel, and Onions Recipe - Vegetarian Times

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.

  • 6Servings


  • 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)
  • 1/4 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.

Nutrition Information

  • Calories: 205
  • Carbohydrate Content: 30 g
  • Fat Content: 8 g
  • Fiber Content: 8 g
  • Protein Content: 6 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 385 mg
  • Sugar Content: 2 g