Best Warm Cabbage And Green Beans Recipes

Warm Cabbage and Green Beans image

Provided by Elaine Louie

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 24

8 ounces clarified butter or ghee
1/2 cup coarsely chopped red onion
1 garlic clove, minced
1 2-inch piece ginger, peeled and finely chopped
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground cumin
1/2 teaspoon cardamom seeds
1/2 teaspoon dried oregano
1/4 teaspoon ground turmeric
4 basil leaves
1 pound cabbage or Napa cabbage, thinly sliced or shredded
1 medium red onion, thinly sliced
3 cups cherry tomatoes, or 5 large tomatoes
7 ounces chopped canned tomatoes
3 garlic cloves, minced
1 tablespoon mustard seeds
1 tablespoon nigella sativa seeds (available in specialty stores)
1 teaspoon ground turmeric
1 teaspoon berbere (available in specialty stores) or chili powder
1/2 teaspoon ground cardamom, preferably freshly ground
1 3-inch piece ginger, peeled and grated
3 cups green beans, trimmed and cut in half
1/2 teaspoon salt
Injera (available at Ethiopian or Eritrean restaurants) or rice, for serving, optional

Steps:

To make the spiced butter: Melt butter in a medium saucepan over low heat, and add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric and basil. Cook for 15 minutes, stirring occasionally. Remove from heat and let stand until spices settle, about 10 minutes, then strain through a fine-mesh sieve into a heat-proof bowl. It may be stored in a tightly covered container for up to 3 weeks.
To make the cabbage and green beans: Melt 1/2 cup spiced butter in a 12-to-14-inch sauté pan over medium heat. Add cabbage and sliced onion, and sauté until the 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, stirring occasionally, until soft and fragrant, about 30 minutes.
Meanwhile, pour 6 cups water into a medium saucepan and bring to a boil over high heat. Set aside a bowl of ice water. Add green beans to boiling water, reduce heat to low and simmer until tender, 3 to 5 minutes. Drain, plunge beans into ice water until chilled, then drain again.
Fold green beans into tomatoes and cabbage. Simmer until the beans take on flavors of the spiced sauce, about 10 minutes. Adjust salt to taste. If desired, serve with injera or rice.

Warm Cabbage and Green Beans image

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.