Cast Iron
Madhur Jaffrey's Stir-Fried Cabbage with Fennel Seeds
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51 Reviews
LisaD
March 17, 2024
Super good, and you can adjust the seasonings to connect with whatever else you're cooking. So if I want this to accompany some sausages, I'd leave out the cumin and garam masala and maybe add some red pepper flakes.
Megan
November 24, 2020
Made this tonight (along with the genius cauliflower korma) and really enjoyed it. Very simple to make. I'll be making it again for sure!
rob
October 1, 2020
This does as well as a quick veggie accompaniment to a meat main curry or quick lunch by itself at home.
Tom B.
September 12, 2020
This is really simple and great as written (it's Genius, after all), but we also like it as a main with added chickpeas, served over brown rice, with a dollop of thick yogurt on top.
Terry A.
January 24, 2020
Absolutely my & my family’s favorite cabbage recipe. Really different and so delicious.
Bri L.
April 18, 2019
This recipe made me discover cabbage as something delicious to eat. Sometimes I add in grated carrots for color, sometimes some oil popped black mustard seeds for more crunch...sometimes I toss in cubed cooked potato to give it more heft. Always it makes me happy.
Idalu
October 5, 2017
Delicious cabbage recipe. It's rather easy to put together, I cook the cabbage a bit longer than recommended, around 15 mins but I guess it depends how crunchy one wants it. Served with a rich macaroni and cheese with bacon. Yum.
Cheryl
January 5, 2017
Delicious! Next time I'll tweak as follows: less salt, not so heavy-handed with the cayenne, which I didn't measure, and taste it before adding lemon. It might be even better without.
Betty
March 5, 2016
We really loved this recipe, even my husband, who doesn't much care for spicy foods. The only real change I made, other than not measuring many of the ingredients, was to use anise seeds instead of fennel seeds, as I couldn't find the latter. Good stuff!
DC's P.
January 25, 2016
Delicious. Madhur Jaffrey's use of spices is always spot on. I have made this several times and am just about to make it again. If I have any leftovers this go-round I will be adding a gently cooked add on top (per other 52ers) tomorrow for breakfast.
Renee B.
November 17, 2015
Made this last night and wondered if my husband would eat it. Eat it he did! It was delicious. I added the equivalent of 1-2 extra tablespoons of lemon, didn't have cumin seeds so sprinkled ground cumin. Happy to have found this one. Absolutely delicious as is but I may try just a little less oil and salt next time. There will be many next times. Yum!
joannajw
November 2, 2015
Delicious! I hada bag of shredded cabbage that I bought to make coleslaw....don't know why as I don't really like coleslaw! So as it was sitting there getting old I decided to make this instead. I didn't have garam masala so used tandori masala instead (not sure what the difference is). I ate half the pan (big pan!) and probably could have eaten it all if I didn't have such exceptional willpower :)
Crispin
April 14, 2015
I love ALL veggies (okay, maybe not okra) but I admit I have narrow-mindedly pigeonholed cabbage in the coleslaw category. Decided to try this based on the reviews, and WOW! It is beyond expectations. My husband, a veggie hater if there ever was one, initially turned up his nose, then Wolfe it down and could not stop complimenting me on it. I used olive oil because I don't use vegetable oil. Make sure you have the spices called for in the recipe. I'm planning on making this again tonight, this time using red cabbage and I'm going to increase the amount of spices, just a little. Save time by shredding your cabbage and onion with a mandolin. I served this with brown rice that I sauteed with garlic, mushrooms and egg. SO good!!!
Anne
March 25, 2015
Delicious! I took the suggestion of several to "put an egg on it", which I don't regret. I'd second or third that recommendation. I'm keeping this recipe tucked away for the next time I have a head of cabbage in my CSA. Thanks for sharing!
marymary
June 7, 2014
I doubled this recipe to serve with a tandoori whole roasted chicken today. Didn't have fennel, so I subbed parsley, per another website, and subbed red pepper flakes for the cayenne. Delicious! I'll definitely make this again and again and...
Vivi B.
January 29, 2014
I make this all the time and I really love it. Last night I added chick peas towards the end as I needed a hit of protein after a later work out. It was as fabulous as ever with the chick peas. I added a bit more lemon and I also added nigella seeds.
JohnL
January 12, 2014
If the dish tasted soured, it might have been caused by an ingredient other than the garam masala. I've never had a dish soured by that spice blend, especially in such a small quantity. But lemon juice, especially the kind that comes in the little yellow plastic squeeze bottle, can ruin a recipe, especially when its poured on right at the last second as it is in the recipe.
Girlfromipanema
January 12, 2014
I made this leaving out the sesame seeds and substituting red pepper flakes for the cayenne. I also doubled the recipe. It was an exotic dish coming out of my humble kitchen, which was lovely, but I think the quality of my spices was a little poor- there was a sour taste.
I will certainly make this again however, and will seek out a better garam masala.
I will certainly make this again however, and will seek out a better garam masala.
JohnL
January 2, 2014
Maddhur Jaffrey is one of my favorites. I can't remember making anything of hers that wasn't scrumptious. In one of her books, she makes a distinction between her garam masala recipe and the store bought kind. Throughout the book, each recipe that calls for garam masala either specifies store-bought or her personal recipe, so apparently the two aren't interchangeable. Her attention to these details ensure fantastic food every time for me. I think she has a wonderful palate and a knack for writing well tweaked recipes. I love her food. Except for her recipe for American iced tea, which I thought was almost tasteless. Otherwise, Madhur Jaffrey RULES. I keep a crock of her Goan Style Dal in the fridge as a staple item. Its addictive. Its become a ritual to pull out my little 2-qt yellow Le Creuset Dutch oven and make a weekly supply. I think its her favorite dal recipe, too. Mmmm so good.
JohnL
January 4, 2014
Kristen, I had a little trouble getting the recipe onto the site (the ingredients list kept disappearing) but Goan-Style Dal Curry is finally up. I noticed Food52 already has two other dal recipes that look very similar, but I am anxious to try one of them anyway. Always looking to improve my recipes. Jaffrey also has an "everyday dal" recipe but I read that this one is her favorite. Sometimes I like to mix this dal with cooked rice when I am reheating it in the microwave. . When re-heating, I like to brighten it up with a nice pinch of fresh chopped cilantro.
Kristen M.
January 11, 2014
Wow -- thanks John, and for including your tips. It looks great. I love the flavor of ton of curry leaves, but appreciate that it's still good without, since they're hard to find.
hannah
January 1, 2014
I made this using red cabbage threw in some arugula at the end. It was easy, delicious, and rather beautiful! Two thumbs up!!
Chocolate B.
January 1, 2014
I make this about once a month, serving it on GABA brown rice for a wonderfully filling and healthy vegetarian dinner, not as a side, but as the main event. Just love it. I increase all the spices just a tad bit. Delish!
Kathy C.
October 19, 2013
This has got to be an all time favorite recipe I swear I will make my own garam masala just as soon as I slow down but not matter - it is still divine. I am cooking this tonight with Betty Watson's Basic Pot Roast pot roast and I Know everyone is going to think I am such a good cook! I know that this will be a little different addition to a basic pot roast but with Basic, Bang Up Blue Cheese Dressing on the salad, who could go wrong?
JohnZ
October 15, 2013
Quick and delicious! Just the other weekend my sister and I were planning an Indian feast when she mentioned a good cabbage recipe she had found on food52. Right after she said that she flipped to this recipe in one of my Madhur Jaffrey cookbooks. Providence!
za'atar
July 8, 2013
Delicious ... this is so simple and so good. Works wonderfully as a side or for breakfast or lunch with a fried egg. Can't wait to make it again!
vivavo
May 20, 2013
I made this with some shrimp and brown rice and absolutely loved it. I don't know that it would feed 4 without the rice, but with it's a perfect light and healthy dinner. My version here:
http://www.thingsimadetoday.com/2013/05/10/indian-stir-fried-cabbage-and-shrimp/
http://www.thingsimadetoday.com/2013/05/10/indian-stir-fried-cabbage-and-shrimp/
adele93
May 20, 2013
i have some Chinese cabbage to use up - not sure its the same type specified in the recipe, but ill give it a go
Daniel D.
March 24, 2013
I didn't have all the ingredients as I was cooking out of a military barracks but I had enough that I tried to pull it off. Instead of sesame seeds, I used sesame seed oil and I increased the fennel seeds and used a ground cumin spice. I didn't have marsala either so I used a madras curry powder. From what little I remembered about marsala, I tried to replicate a more savory flavor by also adding bay leave, ginger and cinammon (because why not?). Anyways, it came out delicious. It was a good exercise in cooking with what you got which I frequently have to do and I thank you for providing such an awesome starting point! xx
MadChef
March 16, 2013
The taste was fantastic. I used crushed red pepper in place of cayenne and added a little mustard seed to the spice fry. The cabbage and onion caramelized together was beautiful in color. I topped my serving with a crispy fried duck egg.
darksideofthespoon
February 14, 2013
I am having this for lunch right now. Fried sunny side egg on top, AMAZING.
Blork
February 11, 2013
Very delicious! But I'm curious about something: why is the garam masala added at the end? Usually dry spices are added early on in a recipe such as this.
Kanimozhi S.
February 28, 2013
When commercially ground garam masala is used in dishes, it is often added at the end of cooking so that the remaining aroma is not lost. Whole garam masala, however, is added early to the cooking fat, oil, or ghee for a more pungent flavour.-Source wiki
I usually add it when I add the other spices, but now I am going to add it at the end of the cooking and see the difference
I usually add it when I add the other spices, but now I am going to add it at the end of the cooking and see the difference
Blork
February 28, 2013
I'm not sure what you mean by "whole garam masala," as garam masala is a blend of spices, not just one item ground up. Do you mean "freshly ground?"
Kanimozhi S.
March 1, 2013
Whole garam masala means you add the "whole",not ground cardamom,cinnamon,bayleaf,clove,fennel etc to the oil at the very start of the cooking to bring out its flavors and then add onions,ginger garlic paste,tomatoes etc.
Kanimozhi S.
March 1, 2013
Garam masala is a collection of spices namely cardamom,cinnamon,bay leaf, clove. This list is basic. You can add star anise,fennel,black cardamom,dry ginger,cumin,black cumin,etc. This collection of spices varies from region to region.Some regions have their own special ingredient along with the other spices.
So garam masala need not be a ground masala.Some people don't like the wholes spices in their dish as they can accidentally bite it.So,they add the ground masala at last or make a bouquet garni of these spices and add it to the oil.
So garam masala need not be a ground masala.Some people don't like the wholes spices in their dish as they can accidentally bite it.So,they add the ground masala at last or make a bouquet garni of these spices and add it to the oil.
shs
January 28, 2013
Thought this recipe was great. Inspired me to buy Jaffrey's cookbook.. On a side note, most of her recipes that include chicken refer to pounds of "chicken pieces". Do you know whether "chicken pieces" refers to boneless or bone in?
Kanimozhi S.
February 12, 2013
In India the whole chicken is cut into small pieces by the butcher.Some pieces will be boneless and some with bone. It doesn't matter.
shs
February 12, 2013
Thank you! This is helpful. I made this recipe with all boneless chicken, but I think it might be more flavorful with partial bone-in. Also, there was a lot of liquid that I had a hard time reducing. Perhaps I should have drained the canned tomatoes? I think the excess liquid took away from the intensity of the spices. Will try again or another recipe!
Kanimozhi S.
February 28, 2013
I don't know about canned tomatoes.We don't use it here.You adjust the amount of water you add for cooking instead of draining the tomatoes. You can check out recipes from vahchef in you tube.He is my favorite chef.Learning recipes from videos is better than reading from books for beginners.
dusty516
January 27, 2013
I'm making this right now to pair with Jaffrey's Salmon in a Tomato-Cream Sauce and I'm loving the way the kitchen is smelling. Thanks for the inspiration; like Alexandra, I get a lot of cabbage in the CSA box!
Alexandra S.
January 25, 2013
Made this tonight and loved it! What I loved about it (besides it being delicious) is that you don't have to grind all of those spices (which, when I'm not feeling lazy I am happy to do) and they impart such a wonderful flavor. I am so grateful to have another cabbage recipe to add to the rotation because we get boatloads of it in our CSA all winter. Thank you! Making that Torisi condiment this weekend...thinking it might be fun to serve with a steak for Valentine's Day. Cant wait to try it!
EmilyC
January 24, 2013
I made this over the weekend (served alongside sauteed salmon) and LOVED it. It's great leftover, too. I really like the details of adding whole spices -- and the lemon juice and garam masala at the end really transform an already good dish into a great one.
kayrob
January 21, 2013
This is fantastic. In stirred in some pre-cooked shredded chicken breast at the end. Great meal with interesting flavors.
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