Indian Cabbage with Fennel Seeds

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Oh the humble white (or green for that matter) cabbage. It’s one of those ingredients that cooked with no herbs or spices tastes, to put it simply, bland. It’s kind of like sprouts. Boiling the hell out of the vegetable just does not do it justice. I have a fantastic sprout curry – have you tried making it yet? If not I absolutely urge you to give it a go. I know I am biased but it’s seriously good and will convert even the non sprout lover. Here is the recipe – click here. Go on give it a try. It’s an alternative way to cook sprouts.

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In the meantime may I encourage you to try picking up a regular white cabbage from the market/supermarket/garden (delete as appropriate) and make this ‘Indian Cabbage with Fennel Seed Curry’. Fennel and sultanas gives it a sweetness but combined with the spices, salt and chilli it becomes a very satisfying savoury dish. I often accompany it with a dal and if I am cooking for others I will often do a meat or fish curry as well.

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Indian Cabbage with Fennel Seeds

Serves 4

2 tbsp vegetable/olive oil

1 tsp salt

2 small potatoes, cut roughly into 3cm pieces

2 bay leaves

1tsp heaped fennel seeds

1 tsp ground turmeric

1/2 tsp of chilli powder

1/2 tsp sugar

half a large white or green cabbage, shredded finely

1 handful of sultanas

1. In a large pan add the oil and a pinch of salt and when it is hot add the potatoes and cook on a low heat for 10 minutes so that the potatoes begin to bronze. Remove from the pan and place on some kitchen paper.

2. Wash the cabbage thoroughly under the tap and then drain using a colander. Set to one side.

3.Using the same pan as you cooked the potatoes, add the bay leaves, fennel seeds, turmeric, chilli powder and sugar. Move them around the pan for 30 seconds before adding the finely shredded cabbage and sultanas. Turn the cabbage and sultanas over in the pan so that they are coated in all the spices. Add the fried potatoes, which will begin to soften whilst cooking with the cabbage. Place on a medium to low heat and simmer.

4. As you have washed the cabbage before adding to the pan you probably will not need additional water, however, if it becomes too dry simply add 2/3 tbsp of water to the pan.

5. Simmer for a further 10 minutes or until the cabbage and potatoes have softened.

Easy hey! So what are you waiting for give it a go and let me know how you get on.

 

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4 thoughts on “Indian Cabbage with Fennel Seeds

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