How to make Romy Gill's cabbage with fennel and nigella seeds

Cabbage is underrated, but Romy Gill has the answer: spice it up with delicious Indian flavours

This aromatic side is peppered with bitter, savoury nigella, or black caraway (Ros Atkinson)

Cabbage of any kind has always been one of my favourite things to eat, and that’s because A: it cooks quickly, B: Indian food can be so experimental with spices – by adding just a little something it can completely change the taste of the dish.

I really love to ferment cabbage and enjoy it with various dishes. But here, cabbage isn’t that popular, and especially not with children. One reason why kids don’t enjoy or are not keen on eating cabbage in this country is that it can be very bland: after boiling alone the cabbage is just tasteless!

You don’t have to add spices to make it taste better, you can add garlic, ginger or onions along with peas or beans, and saute, creating a whole new dish that will help people see it in a different light. I think cabbage is one vegetable that is really underrated.

Cabbage with fennel and nigella seeds

Serves 3

300g white cabbage, finely chopped 
3 tsp grated ginger 
3 green chillies, chopped 
5 fresh curry leaves
1 level tsp nigella seeds 
1 level tsp fennel seeds 
½ tsp salt 
1 level tsp ground turmeric 
5 tsp sunflower oil

Heat the oil in a pan on medium and once it’s hot, add the nigella and fennel seeds. Then add the curry leaves, but make sure not to burn the leaves by lowering the heat a little.

Once the pan starts sizzling add the grated ginger and cook for 2 minutes.

Add the green chillies along with the chopped cabbage and cook for 4-5 minutes, stirring occasionally. Add the salt and turmeric and cook for further 2-3 minutes.

Once cooked serve hot with a chapatti or wrap.

Romy Gill’s restaurant is in Thornbury (Romyskitchen.co.uk). Follow her on instagram @romygill