1    Cabbage; small, about 2 1/2s
2    Onions;medium
3 tb Vegetable oil
1/2 ts Cumin seeds,whole
1/2 ts Fennel seeds, whole
4 ts Sesame seeds
1/2 ts -Salt

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