Prep 30 mins
Cook 1 hr 30 mins
Marcus Samuelsson, chef, and an owner of Red Rooster, Harlem.
- 8 ounces clarified butter or 8 ounces ghee
- 1⁄2 cup red onion, coarsely chopped
- 1 garlic clove, minced
- fresh ginger, peeled and finely chopped (2-inch piece)
- 1⁄2 teaspoon fenugreek seeds
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon cardamom seed
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon ground turmeric
- 4 basil leaves
FOR THE CABBAGE AND GREEN BEANS
- 1 lb cabbage (or shredded) or 1 lb napa cabbage, thinly sliced (or shredded)
- 1 medium red onion, thinly sliced
- 3 cups cherry tomatoes or 5 large tomatoes
- 7 ounces diced tomatoes (canned)
- 3 garlic cloves, minced
- 1 tablespoon mustard seeds
- 1 tablespoon nigella seeds (available in specialty stores)
- 1 teaspoon ground turmeric
- 1 teaspoon berbere (available in specialty stores) or 1 teaspoon chili powder
- 1⁄2 teaspoon ground cardamom, preferably freshly ground
- fresh ginger, peeled and grated (3-inch piece)
- 3 cups green beans, trimmed and cut in half
- 1⁄2 teaspoon kosher salt
- injera bread (available at Ethiopian or Eritrean restaurants) (optional) or rice, for serving (optional)
- In a medium saucepan, over low heat, melt butter; add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, basil, and cook 15 minutes, stirring occasionally.
- Remove from heat and let stand 10 minutes; strain through a fine mesh sieve into a heat proof bowl (may be stored in a tightly covered container in the refrigerator for 3 weeks).
- To make the cabbage and green beans heat a saute pan or skillet over medium heat; melt 1/2 cup spiced butter and add cabbage and sliced onion.
- Saute until cabbage is wilted, about 5 minutes; add fresh tomatoes, canned tomatoes, garlic, mustard seeds, nigella seeds, turmeric, berbere, cardamom, and ginger.
- Cook, over low heat, until soft and fragrant, stirring occasionally, about 30 minutes.
- Meanwhile, prepare and ice water bath; bring 6 cups of water to a boil in a medium saucepan.
- Add green beans to boiling water, reduce heat to low, and cook until bright and tender, 3 to 5 minutes; immediately drain and plunge beans into the water bath.
- Drain beans and fold into the tomatoes and cabbage mixture; simmer 10 minutes.
- Taste and adjust for salt.; serve with injera bread or rice.
I only made half the spiced butter so as to have no leftovers. I loved all the veggies in this dish and the complex seasoning blend. The berbere made this taste very African. In fact I served this alongside Ethiopian Spicy Split Lentil Stew (Yimser Wot) , Atar Allecha , and Injeera bread for an Ethiopian dinner. It was great! Thanks, threeovens.