Cabbage And Fennel Indian Style Slaw

• 8 ounces shredded cabbage
• 1 onion halved and thinly sliced
• 1 bulb of fresh fennell, washed, trimmed, and thinly sliced
• 3/4 teaspoon cumin seeds
• 2 tablespoons coconut oil
• 1 teaspoon sesame seeds
• 1 teaspoon salt
• 1/4 teaspoon Kashmiri chili
• 1 tablespoon lemon juice
• 1/2 teaspoon garam masala

1. Heat the oil in a kadhai or skillet. When the oil is hot, add in the cumin seeds and the sesame seeds.
2. As soon as the seeds start to crackle, toss in the sliced fennel, and the thinly sliced onion.
3. Stir it all around for about 5 minutes or so until the onion has started to brown. Then add in the cabbage.
4. Stir the cabbage around for about 6 minutes or so until it's well wilted and a bit browned.
5. Add in the salt and Kashmiri chili or cayenne mixture, thenrnturn the heat down and continue to cook everything for another 8 minutes or so until the onions start to caramelize a bit.
6. Add in the lemon juice, salt, garam masala, and serve it up.

cabbage, onion, fresh fennell, cumin seeds, coconut oil, sesame seeds, salt, kashmiri chili, lemon juice, garam masala

Taken from food52.com/recipes/21329-cabbage-and-fennel-indian-style-slaw (may not work)