Food Hero

Stir-Fried Cabbage and Onions with Cumin Seeds by Katy K
January 14, 2009, 1:42 am
Filed under: Katy K, Side Dish


Stir-Fried Cabbage and Onion with Cumin Seeds

I found this recipe in a newspaper article full of suggestions for putting some pizzazz into winter vegetable side dishes for the holidays (New York Times, November 15, 2006). Cabbage is a good-for-you vegetable that is sturdy, filling, and an excellent canvas for all sorts of pizzazz. This particular recipe was adapted from a Madhur Jaffrey cookbook. Essentially, cumin seeds and fresh lemon juice are added to stir-fried cabbage and onions – so sweet and delicious. Since I first made this dish, it has become a standby recipe for nights when I am making myself a square meal of meat and vegetables.  Stir-Fried Cabbage and Onions with Cumin Seeds goes especially well with bratwurst and I also serve it with pork chops.  Why not spice up some cabbage tonight?



Cabbage, green   1/2 a head, cored, and sliced crosswise into strips
Onion                    1 large, halved, and sliced crosswise into strips
Olive oil                 3 Tblsp
Cumin seeds        1/2 tsp 
Cayenne               1/16 tsp
Salt                        1 tsp
Lemon juice           fresh squeezed  

A helpful hint I learned in this recipe is to cut the cabbage with a bread knife.  It works really well.  

In the beginning...


Heat olive oil in a big skillet over medium high heat, add the cumin seeds and allow them to cook for a minute or so. Add the sliced onions and stir until turning golden, about 5 minutes.  Add the sliced cabbage and stir until cooked through and also turning golden, 7-10 minutes. Add the salt and cayenne, and just before serving squeeze plenty of fresh lemon over it all. Adding the fresh lemon juice after the cooking is done really brightens up the flavors. Enjoy!