North Indian Spiced Cabbage, Fennel, and Onions


Fennel bulb and fennel seed are both used here to give this warming side dish a subtle anise flavor and tame the pungency of the cabbage.

3 Tbs. vegetable oil

1 tsp. fennel seeds

1 tsp. cumin seeds

1 large fennel bulb (1 lb.), halved and thinly sliced (4 cups)

1 large onion, halved and sliced into half-moons (2 cups)

½head cabbage (1½ lb.), cored and thinly sliced (8 cups)

¼ tsp. cayenne pepper

1 15-oz. can chickpeas, rinsed and drained

2 Tbs. fresh lemon juice

1 tsp. garam masala or curry powder

  • 1-cup servingServings



Heat oil in cast iron skillet over medium-high heat. Add fennel seeds and cumin seeds, and sauté 30 seconds. Add fresh fennel and onion, and season with salt, if desired. Sauté 5 minutes. Carefully pile cabbage into pan, cover, and cook 15 minutes, or until cabbage has cooked down, stirring often. Add cayenne pepper, reduce heat to medium-low, cover, and cook 20 to 30 minutes, or until vegetables are browned and caramelized. Stir in chickpeas, lemon juice, and garam masala, and cook 5 minutes more, or until chickpeas are heated through.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 205
  • Carbohydrate Content: 30 g
  • Fat Content: 8 g
  • Fiber Content: 8 g
  • Protein Content: 6 g
  • Sodium Content: 385 mg
  • Sugar Content: 2 g