WARM CABBAGE AND GREEN BEANS

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.