Warm Cabbage and Green Beans

Warm Cabbage and Green Beans created by averybird

Marcus Samuelsson, chef, and an owner of Red Rooster, Harlem.

Ready In:
2hrs
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@threeovens
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@threeovens
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"Marcus Samuelsson, chef, and an owner of Red Rooster, Harlem."

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  1. averybird
    Warm Cabbage and Green Beans Created by averybird
  2. averybird
    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 Recipe #363212 , Recipe #184005 , and Injeera bread for an Ethiopian dinner. It was great! Thanks, threeovens.
  3. threeovens
    Marcus Samuelsson, chef, and an owner of Red Rooster, Harlem.
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