How to make Romy Gill's cabbage with fennel and nigella seeds
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy Cabbage of any kind has always been one of my favourite things to eat, and that’s because A: it cooks quickly, B: Indian food can be so experimental with spices – by adding just a little something it can completely change the taste of the dish. You don’t have to add spices to make it taste better, you can add garlic, ginger or onions along with peas or beans, and saute, creating a whole new dish that will help people see it in a different light. Cabbage with fennel and nigella seeds Serves 3 300g white cabbage, finely chopped 3 tsp grated ginger 3 green chillies, chopped 5 fresh curry leaves 1 level tsp nigella seeds 1 level tsp fennel seeds ½ tsp salt 1 level tsp ground turmeric 5 tsp sunflower oil Heat the oil in a pan on medium and once it’s hot, add the nigella and fennel seeds. Add the green chillies along with the chopped cabbage and cook for 4-5 minutes, stirring occasionally.
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