Remove coarse outer leaves from cabbage, quarter and core. Cut into fine
fine shred, either by hand or with food processor. Set aside. Peel onions;
cut in half lengthwise. Cut crosswise into thin half rings; set aside.
In large wok or large wide pot over medium heat, heat oil. When very
hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade
darker (just a few minutes) toss in the sesame seeds. Stir for a second
before adding onions. Stir fry 2 or 3 minutes or 'til browned on the
edges. Cover tightly and turn heat to low. Cook 2-3 minutes or 'til
cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or 'til
vegetables are very tender.
SERVES: 6
