Stir-Fried Cabbage with Fennel Seeds

(adapted from Madhur Jaffrey's Quick and Easy Indian Cooking)

Serves 6

1 head green cabbage
1/4 c. vegetable oil
1 tsp. cumin seeds
1 tsp. fennel seeds
2 tsp. salt
1/4 tsp cayenne pepper
Fresh lemon juice
1/2 tsp. garam masala (optional)

Remove outer leaves of cabbage and cut in half. Then, cut each half again lengthwise. Remove core of each section and slice cabbage into fine long shreds. Tip: A bread knife works well for this.

Heat oil in a wide, large pan. When hot, add cumin seeds and fennel seeds. Stir until they just start to brown then put in cabbage. Stir and fry for about 6-8 minutes until cabbage has browned. Now, put in salt and cayenne. Turn down heat to medium-low and cook for another 10 minutes. Turn off heat, add a generous squeeze of fresh lemon juice and garam masala, if using. Stir and serve.

Serve this dish with any style of roasted pork or pork chops. It also goes well with Quick Chicken Korma.