Spicey cabbage and fennel seed

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  • 1 1/2 pounds green cabbage (half a large head)
  • 1/4 cup coconut oil
  • 1/4 teaspoon cumin powder
  • 1/8-1/4 teaspoons cayenne pepper
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon sesame seeds
  • 1 medium-large onion  peeled and cut lengthwise into fine half rings
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
Directions
    Cut cabbage in half then cut it lengthwise into very fine, long shreds. Put the oil in a large fry pan over medium-high heat. When the oil is hot, put in fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. Stir and fry for 3 to 4 minutes or until the onion has browned a bit. Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage has browned somewhat. Put in the salt, cayenne and cumin. Turn down the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft. Note: you may need to do this in a couple batches. Add the lemon juice. Stir to mix. Taste and adjust seasoning.