I served this over brown rice. If you want to do that, remember to get it started at first, since it takes quite a bit longer to steam than white rice.
NORTH INDIAN SPICED CABBAGE, FENNEL & ONIONS
serves 6 | vegan | gluten-free
(all of that might sound boring to you, but it's not!)
3 tb vegetable oil
1 tsp fennel seeds
1 tsp cumin seeds
1 lg fennel bulb - halved & thinly sliced
1 lg onion - halved & sliced into half moons (my housemate hates onions, so I substituted shallots, which aren't as pungent in flavor and... "effect")
1/2 head cabbage - cored & thinly sliced
1/4 tsp cayenne pepper or hot sauce of your choice
1 15 oz can of garbanzo beans, rinsed & drained
2 tb fresh lemon juice
1 tsp garam masala or curry powder
Heat oil in wok or deeper skillet over medium heat. Add fennel seeds and cumin seeds, and saute 30 seconds. Add fresh fennel and onion (or shallot), season with salt, and saute for 5 minutes. Add cabbage into pan, turn down heat to low and cover. Cook 10-15 minutes, or until cabbage has cooked down, stirring often.
Add cayenne pepper, cover and cook another 20 minutes, or until vegetables are browned and carmelized. Stir in garbanzo beans, lemon juice and garam masala, and cook 5 minutes more until beans are heated through. Serve over rice.
I topped this with a little plain yogurt, but you don't have to.
P.S. Not to brag or anything (OK, maybe a little), the other recipes I'm using these next few days from this February issue of Vegetarian Times:
- Bread Pudding
- Deep Dish Skillet Pizza
- Fettucine with Three-Herb Pesto & Kale