Stir-Fried Cabbage with Cumin Seeds

This Madhur Jaffrey recipe was modified by the NYTimes and modified again by me.  I am all for using shortcuts that don't affect the quality of food.  I really hate grating or slicing cabbage, but do like preparing it, since it's such a healthy food.  Hence I love the bags of crated cabbage at the supermarket.  I like to make this as an interesting side dish.
A really big, deep non-stick frying pan is perfect for this.  I just bought one and I love it.

Recipe: Stir-Fried Cabbage With Cumin Seeds

Adapted from “Madhur Jaffrey’s Quick and Easy Indian Cooking” (Chronicle Books, 1996)
November 15, 2006)

1 bag grated cabbage or coleslaw mix (cabbage + carrots)
oil
1 tablespoon cumin or caraway seeds
2 teaspoons sesame seeds
2 onions, halved and thinly sliced crosswise
2 teaspoons salt
2 pinches cayenne
2 tablespoons lemon juice
1 teaspoon garam masala (optional).

• Heat about 2 T oil in a wide skillet over high heat. When hot, add  the cumin and  sesame seeds. 
• When the sesame seeds begin to pop add the onions, and cook, stirring often, until golden, about 5 minutes.
• Add the cabbage, and cook, stirring often, until wilted and lightly browned but not cooked through, about 5 minutes more. 
• Add salt and cayenne, and cook, stirring, until cabbage is soft and sweet, about 7 minutes more. Stir in lemon juice and garam masala, and serve.

Yield: 10 servings.