Saturday, March 22, 2014

Stir-Fried Green Cabbage with Fennel Seeds (Bhuni Bandh Gobi)

     We do enjoy our cabbage in our house. There is a certain glory to downing a couple big plates of cabbage and then retiring to the bed to try to blow the blanket off the bed. Indian cooking also provides some incredible gastric events. When you find an Indian cabbage recipe, you know you're in for something special. This is a very flavorful dish that makes a great side for chicken. The ingredients aren't something you are likely to have in the cabinet. Or maybe you're one of those people who always has cumin seeds on hand. You probably have Gruyere and lamb in your fridge, too. Nobody likes a show-off. As always, any notes or changes are in blue.

Stir-Fried Green Cabbage with Fennel Seeds
(Bhuni Bandh Gobi)

via Madhur Jaffrey's Quick and Easy Indian Cooking

  • 1-1/2 pounds green cabbage
  • 1/4 cup vegetable oil
  • 3/4 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon sesame seeds
  • 1 medium-large onion, peeled and cut lengthwise into fine half rings
  • 1 teaspoon salt
  • 1/8-1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh lemon juice (fresh from the plastic bottle out of my fridge)
  • 1/2 teaspoon store-bought garam masala (I am truly glad she specifies store bought. I know how to make home made garam masala but it is a PITA. I'm glad to spend the little bit of extra money to use pre-made)
  1. Remove the coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Now cut each section lengthwise into very long shreds. A bread knife is ideal for this. You could also use a food processor (Or you do like I to and just cut shreds from the head until you have the core left over. I worry that a food processor could reduce the cabbage to mulch).
  2. Put the oil in a wide, preferably nonstick pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel and sesame seeds. As soon as the seeds begin to pop (she's not fooling. Those little bastards really do pop! If you're not paying attention, you get a nice little scare when the seeds start exploding and spraying hot oil. Cooking is fun!), put in the onion. Stir and fry for 3-4 minutes or until onion has browned a bit.
  3. Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage has browned somewhat (this takes me closer to half an hour to get the cabbage brown. This is likely due to the fact that I tend to pack the shit out of any pan I use.
    Case in point.
  4. Put in the salt and cayenne. Turn down the heat to medium-low and cook, stirring now and then for another 7-8 minutes or until the onions appear caramelized and soft (like I said, the it takes me close to half an hour from start to finish to get the cabbage to look the way they ask). Add lemon juice and garam masala. Stir to mix. 
Good times!


  1. Hahahaha! You're "selling points" in the first paragraph have pretty much guaranteed that I will NEVER try this. And I forbid my husband from even thinking about it! :) Thanks for linking up to Let's Get Real. :)

  2. Thanks so much for sharing with the Let's Get Real party.

  3. Thank you for dropping by Friday for our Weekend Social and Blog Hop at I hope to see you again next week.