• 1 tsp cumin seeds
• 3 TBLS cooking oil
• 1 large onion, sliced
• 1 inch fresh ginger root, minced
• 1 jalapeno, minced to taste (optional)
• 1 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp chili powder
• 1 tsp Garam masala
• 2 tsp tomato paste (or 1 cup tomatoes)
• 1/2 tsp salt, or to taste
• 4-6 cups green cabbage, thinly sliced
• 1-2 cups fennel, cored and thinly sliced

Heat cumin seeds in oil until they crackle.  Add onion and sauté for 2 min. Add ginger and jalapeno for another 2 min. Add 2 TBLS water if sticking. Add spices and tomato paste. Cook for 6 min adding water if sticking. Add rest of ingredients, cover, and cook 15-30 min, stirring occasionally.