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Ingredient Spotlight: Cabbage (and 8 Cabbage Recipes)
March 11, 2021
Shulevskyy Volodymyr/Shutterstock
Cabbage doesn’t necessarily have the best rep in the food world. This leafy vegetable may be pungent when cooked or fermented or may call to mind those bitter red bits sprinkled into your bagged salad mix from the grocery store. Economical and nutritious as it is, cabbage can be something of an afterthought. But, like Brussels sprouts before it, it’s time that cabbage gets its moment in the spotlight.
Different kinds of cabbage
Though different types of cabbage can be used interchangeably in some recipes, the first step in your cabbage education should be learning to tell them apart. A member of the Brassica family along with fan favorites like Brussels sprouts, cauliflower and broccoli there’s more to cabbage than red and green.
Special equipment: a spice grinder For the niter kibbeh (spiced butter): Melt the butter in a small saucepan over medium-low heat, swirling occasionally. Stir in the ginger, allspice, fenugreek, oregano, turmeric, cardamom, garlic and onions and bring to a simmer. Simmer until the butter is clear and the milk solids remain on the bottom of the pan, about 30 minutes. Reduce the heat to low if the butter is boiling too quickly if it burns it will taste bitter. For the berbere (spice mix): While the butter is cooking, whisk together the chile powder, paprika, cayenne, ginger, salt, garlic powder, onion powder and nutmeg. Set aside.