- 3 Tbsp vegetable oil
- 0.5 tsp whole cumin seeds
- 0.5 tsp whole fennel seeds
- 4 tsp sesame seeds
- 2 medium onions, sliced into half rings
- 1 small cabbage, shredded
In a large wok over medium heat, heat the oil. When its hot but not smoking, add the cumin and the fennel seeds. As soon as the seeds turn a shade darker (just a few minutes) toss in the sesame seeds. Stir for a few moments before adding the onions.
Stir fry for 2 or 3 minutes or until browned on the edges. Add the cabbage. Cover tightly and turn heat to low. Cook for 2-3 minutes or until the cabbage wilts. Uncover and stir fry for 5 minutes over high heat or until the vegetables are tender.