WARM CABBAGE AND GREEN BEANS

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Make and share this Warm Cabbage and Green Beans recipe from Food.com.

Provided by threeovens

Categories     Greens

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 24

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
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)

Steps:

  • 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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