Stir fried vegetables are always a great addition to a dinner table. And with the holidays nearing, its not a bad idea to add some to your repertoire of recipes to serve. I love Indian spiced Cabbage and decided to give it a little twist by adding some sweet fennel. I don’t know about you but I absolutely love Fennel and have enjoyed them in recipes like this and this. In this recipe the Cabbage and fennel combo works wonderfully and you can taste the sweet licorice flavors amped up with some spices.
If you’re pressed for time you could use sliced cabbage from Trader Joe’s like I’ve done or just get a regular green cabbage and slice them thinly. The spices consist of smoky cumin, coriander, a little bit of garam masala and ginger. The dish brings together all these flavors and the leftovers can be turned into tasty sandwich fillings or even a savory puff pastry filling. This dish is sure to please your vegetarian and vegan guests too. I served this with some roti and dal and its an easy and delicious way to use fennel in Indian cooking. You’ll be glad you tried it. Enjoy.
Indian Spiced Cabbage and Fennel
Ingredients
- Cabbage-1 head thinly sliced
- Fennel-2 bulbs edges trimmed and thinly sliced
- Cumin seeds-1 tsp
- 1 large onion-sliced
- 1 inch ginger crushed
- Ground Cumin-1 tsp
- Ground Coriander-2 tsp
- Red chili powder-1/2 tsp
- Garam masala-1 tsp
- Green chili-2 optional
- Tomato paste--1-2 tsp
- Salt-to taste
- Oil-3 tbsp
Instructions
- In a skillet or wok heat the oil and add the cumin seeds until they crackle.
- Add the onion and saute for a about 2 mins.
- Add the ginger and continue to cook.
- Add the spices followed by the tomato paste and cook until all aromatic about 2 minutes.Add a tbsp of water if its sticks to your pan.
- Continue to cook for about 5-6 minutes until the paste doesn't stick to the pan and oil starts to separate from the sides.
- Add the cabbage and fennel along with salt.Mix well.
- Cover and continue to cook stirring every few mins until evenly cooked.
The spiced fennel and cabbage is just to die for! My family loved it. I can’t wait to make more recipes from your page.
Hi Soni! Help! I have rheumatoid artgritis and nightshades (potato, peppers, tomato & eggplant) causes bad pains! I just leave peppers out and potato can be replaced by sweet potatos but what should i do for tomatos? I see lots of dishes have tomato paste… do you think lemon at the end adds the acidity? What else do u think i can add to replace it? Ive also just avoided any eggplant recipes… can you think of a good eggplant replacement?
Thanks!!!
Yes lemon added towards the end or even a tbsp of yoghurt mixed in during sautéing would work….thanks 🙂
Your sabji looks delicious, fennel and cabbage go so well together 😀
Cheers
Choc Chip Uru
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What a fabulous vegie dish! I love both cabbage and fennel but have never cooked them together. this is a recipe that we’ll be enjoying!
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Cabbage and fennel sound wonderful together!
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You know, I always want to add fennel to veg stir fries but I never dared this step yet. But I feel inspired Soni. I noticed that you didn’t add garlic, what if I would add it in this recipe, would it break or kind of alter the fennel aroma? I am a complete fennel newbie. 😉
Helene,I absolutely love fennel and I cooked this just the way I cook my cabbage and that is without garlic and its mom’s recipe…You can add garlic if you wanted to, don’t think it’ll break the fennel.hope you like it :)Thanks..
Mmmm, Soni…I can almost smell the aroma right off my computer! I feel full and satisfied just by sniffing. How much more by having a taste of this side with some meat dish. Thanks for sharing!!!
Gourmet Getaways xx
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Thanks Julie 🙂 I’m kind of obsessed with fennel these days!