Stir Fried Green Cabbage With Fennel Seeds Food

STIR-FRIED GREEN CABBAGE WITH FENNEL SEEDS

Steps:

• 1 Remove coarse outer leaves of the cabbage. 2 Cut in half, lengthwise and then core the sections. 3 Cut each section into very fine thin long shreds. 4 Put the oil in a large non-stick pan and set over medium heat. 5 When the oil is hot, put in the cumin, fennel and sesame seeds. 6 As soon as the sesame seeds start to pop, add the onion. 7 Stir and fry 3-4 minutes or until onion is browned a bit. 8 Put in the cabbage. 9 Stir and fry 5-6 minutes or until cabbage has browned somewhat. 10 Add salt and cayenne. 11 Turn down heat to medium-low, and cook, stirring now and then, for another 5-6 minutes or until onion is caramelized and soft. 12 Add lemon juice and garam masala. 13 Stir to mix.

SAUTEED CABBAGE WITH FENNEL

Steps:

• In a very large skillet, heat oil on medium-high heat.
• Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
• Place cabbage mixture in a large serving bowl, sprinkle with parmesan cheese and serve hot.

SAVOY CABBAGE WITH SHALLOTS & FENNEL SEEDS

Steps:

• Boil the shallots in their skins for 10-15 mins until they are soft but still hold their shape. Leave to cool then slip the skins from the shallots and halve them. Can be prepared a couple of days in advance, then chilled.
• Heat the oil in a large non-stick wok, and stir-fry the garlic, fennel seeds and shallots for a couple of mins until the shallots are golden. Remove from the pan.
• Add the cabbage to the pan and stir-fry until it starts to wilt a little, then pour in the stock, cover the wok and cook for 3 mins until just tender. Test to see if the cabbage is done to your liking; if not, cook a little longer, then add the shallot mixture, heat through and serve.

STIR-FRIED SAVOY CABBAGE

Steps:

• Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
• Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.

STIR-FRIED CABBAGE

Steps:

• Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.

SAUTÉED CABBAGE WITH FENNEL AND GARLIC RECIPE - (3.8/5)

Steps:

• 1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.