Recipe - Indian Cabbage With Fennel And Onions

1 qt SHREDDED CABBAGE; (I use a
variety of types)
2 ONIONS; cut or sliced up
5 FENUGREEK SEEDS
One half teaspoon CUMIN SEEDS
One fourth teaspoon BROWN MUSTARD SEEDS
One half teaspoon FENNEL SEEDS
2 CLOVES GARLIC
1 One half INCHES FRESH GINGER
1 CANNED OR RIPE TOMATO
One half teaspoon TURMERIC
1 FRESH HOT GREEN CHILI; (I
use jalapeno)
1 Three fourths teaspoon SALT
1 teaspoon GROUND GARAM MASALA
1 tablespoon LEMON JUICE
4 cup COOKED BASMAHTI RICE

Spray saute pan with Pam. Pour in fenugreek, cumin, mustard, and fennel
seeds. Spray seeds with Pam. Saute, stirring, until sizzling and color
changes. Add onions and saute over med. heat 3 min, until lightly browned.
Add shredded cabbage, stir and cook a few minutes to release juices. Place
ginger, garlic, chili, turmeric and tomato in blender. Puree. Add to
cabbage. Cover and cook over low heat until cabbage is very tender. Add
lemon juice and salt. Cook 5 min. Add garam masala and serve over rice.
Posted to recipeludigest Volume 01 Number 658 by "Diane Geary."
diane@keyway.net on Jan 31, 1998