This works with any substantial veg, and is a great way to use your stir fry mix for a delightfully spiced side or on top of rice for a vegetarian main.
1 1/2 pounds green cabbage (half a large head)
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
½ teaspoon coriander seeds
½ tsp fennel seed
1 teaspoon mustard seeds (if you have them)
1 tbsp finely chopped garlic
1 tbsp grated ginger
1 teaspoon sesame seeds
1 onion, sliced
1/4 teaspoons cayenne pepper
1 tablespoon lemon juice
1/2 teaspoon garam masala
Remove coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Cut each section lengthwise into very fine, long shreds. A bread knife or chef's knife is ideal for this. (You can also use a food processor.)
Put the oil in a wide, preferably nonstick or cast-iron pan, and set over medium-high heat. When the oil is hot, put in the cumin, coriander, mustard, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion, garam masala, ginger, and garlic. Stir and fry for 3 to 4 minutes or until the onion has browned a bit.
Put in the cabbage. Stir and fry for about 4-5 minutes or until the cabbage has browned somewhat but hasn’t given up all of it’s life - you want a little crunch and texture!
Add the lemon juice. Stir to mix. Taste and adjust seasoning.