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Cabbage with Leeks & Seeds


  • 4-5 cups cabbage (a quarter of a large head)
  • 1/4 c olive oil
  • 1/4 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp sesame seeds
  • 1 small-medium onion (about 1/2 cup), peeled and cut lengthwise into fine half rings
  • 1/2 cup leeks, finely sliced
  • 1 tsp salt
  • 1/2 Tb lemon juice


  1. Cut the cabbage head into quarters and core the sections. Cut each section into fine, long shreds.
  2. Heat the oil in a wide, preferably cast-iron pan over medium-high heat. When the oil is hot, add the cumin, fennel, and sesame seeds. Once 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.
  3. Put in the cabbage and leeks. Stir and fry for about 6 minutes or until the cabbage has browned somewhat. Add the salt. 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.
  4. Add the lemon juice and stir.