** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Remove coarse outer leaves from cabbage, quarter and core.
2. Cut into fine fine shred, either by hand or with food processor.
3. Set aside. Peel onions; cut in half lengthwise.
4. Cut crosswise into thin half rings; set aside.
5. In large wok or large wide pot over medium heat, heat oil.
6. When very hot, add the cumin and the fennel seeds.
7. As soon as the seeds turn a shade darker (just a few minutes) toss in the sesame seeds.
8. Stir for a second before adding onions. Stir fry 2 or 3 minutes or 'til browned on the edges.
9. Cover tightly and turn heat to low. Cook 2-3 minutes or 'til cabbage wilts.
10. Uncover and cook over high heat, stir fry 5 minutes or 'til vegetables are very tender.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sesame Seeds, Cabbage, Onion allergies.
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