Spiced Cabbage and Onion Melange

1. Prepare Cabbage and Onions

Begin by trimming, washing, quartering, coring, and shredding your head of cabbage. Peel two onions, then halve and slice them into half-circles.

2. Heat Oil and Bloom Spices

Next, heat 6 tablespoons of vegetable oil in a 10-inch heavy-bottomed pot over medium heat. Once the oil is hot, add the fenugreek, cumin, mustard, and fennel seeds. Allow them to sizzle for about 10 seconds.

3. Cook Onions and Cabbage

Add the sliced onions to the pot and fry them for about 3 minutes on medium heat until they become translucent. Then, incorporate the shredded cabbage, stirring well to mix. Cover the pot, lower the flame, and let the cabbage cook for 15 minutes. After 15 minutes, uncover the pot and continue cooking on low heat for another 30 minutes, stirring occasionally.

4. Prepare Paste

While the cabbage is cooking, prepare a paste by blending the remaining half onion, garlic, ginger, and canned tomato. In a separate pan, heat the remaining 3 tablespoons of oil and add the prepared paste along with the ground turmeric and optional thinly sliced green chili. Fry this mixture for about 8-10 minutes until it turns darker and releases oil.

5. Combine and Simmer

Finally, add the cooked paste to the cabbage mixture. Stir in the salt, garam masala, and lemon juice. Allow everything to simmer together for another 5 minutes so the flavors meld beautifully.