Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         shredded cabbage
   2                    onions -- sliced
   5                    fenugreek seeds
     1/2  teaspoon      cumin seeds
     1/4  teaspoon      brown mustard seeds
     1/2  teaspoon      fennel seeds
   2      cloves        garlic
   1 1/2  inches        fresh ginger
   1                    canned or ripe tomato
     1/2  teaspoon      turmeric
   1                    fresh hot green chili
   1 3/4  teaspoons     salt
   1      teaspoon      ground garam masala
   1      tablespoon    lemon juice
   4      cups          cooked basmati rice

Preparation:

Spray saute pan with Pam. Pour in fenugreek, cumin, mustard, and fennel seeds. Spray seeds with Pam. Saute, stirring, until sizzling and color changes. Add onions and saute over medium heat 3 minutes, until lightly browned. Add shredded cabbage, stir and cook a few minutes to release juices. Place ginger, garlic, chili, turmeric and tomato in blender. Puree. Add to cabbage. Cover and cook over low heat until cabbage is very tender. Add lemon juice and salt. Cook 5 minutes. Add garam masala and serve over rice.