Cabbage with Nigella & Fennel Seeds

I applaud anyone who can elevate the humble cabbage to be the star of a dish. This is that sort of cabbage recipe and full applause to Romy Gill and her book Zaika. This dish was first sent to me via whatsapp by my good friend and talented artist friend Kate ‘ this is delish – make it’.

I will save you a lot of ‘googling’ here, Nigella seeds are black onion seeds which you will find in any decent Indian or normal deli and online.

If you really can’t find black onion seeds use cumin seeds instead.

This is such a good dish, delish, just make it.

On its own: Would be great with some flatbreads (still working on a Roti recipe) or flaky parathas and I love a hot jalapeno pickle with this.

Alongside: Serve as a side with my dal.

On the day I tested the cabbage I served this alongside a coconut baby aubergine curry I made with truckloads of dill, also from Romy Gill, will post soon.

I used a large wok but you can use a deep frying pan too (or a large saucepan)

• 6 teaspoons oil of choice
• 3 teaspoons freshly grated ginger
• 1 teaspoon ground turmeric or 20g fresh, peeled & grated (watch out it stains everything!)
• 1 teaspoon fennel seeds
• 1 teaspoon nigella seeds
• 2 red chillies, finely chopped, seeds removed if you don’t like heat
• 1 small cabbage, shredded, we want 3 big handfuls
• handful fresh coriander, chopped
• juice and zest of 1 lime
• 1/2 teaspoon good salt

1. Heat the oil in your wok on a medium heat, add the ginger and turmeric and cook for 1 minute. The smell is going to be amazing!
2. Stir in the fennel and nigella seeds and chopped chillies.
3. Add the chopped cabbage and cook for 5-6 minutes stirring every now and then until the cabbage is soft but still has texture.
4. Finally add the coriander, lime juice & zest and salt and cook for 1 minute or so more. Enjoy!