Cabbage with ginger cream and numbing oil from Ottolenghi Flavour / Flavor (page 196) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Asparagus and gochujang pancakes; Cucumber salad à la Xi'an Impression; Fusion caponata with silken tofu; Cardamom tofu with lime greens; Kohlrabi "noodle" salad; Tomato and plum salad with nori and sesame

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Aleppo chilli flakes or gochugaru chilli flakes for red bell pepper flakes.

  • paulabee on June 28, 2024

    This was excellent. Hispi/sweetheart/pointed cabbage is never available near me, but the quick boil worked well with a standard green cabbage (I usually stir fry for caramelization and had to convince myself to boil; absolutely glad I followed the directions!). I used whipped cream cheese for easier stir-ability. I do have a juicer so I just extracted the ginger juice that way, otherwise I would have probably microplaned it. So many recent cookbooks have recipes for oils similar to the numbing oil in this recipe but Ottolenghi wins--that oil is *so* good (the tomato paste really ups the umami quotient). This dish super flavorful and a study in contrasts, and it hangs out well at room temperature--would totally make for a dinner party.

  • Apollonia on June 07, 2021

    I happen to love both boiled cabbage and chili oil, especially with Sichuan peppercorns, but I also happen to despise grating ginger for juice (why????), so this was a mixed bag for me. It was very tasty, but ultimately, I'd probably have been happier eating a more straightforward Sichuan cabbage without the ginger cream.

  • mademoisielle on February 21, 2021

    Was a bit reluctant to try a recipe with boiled cabbage but had one that needed using so gave this recipe a go and so glad I did! Really interesting flavour combination, could see the ginger cream (I just used grated ginger and didn’t bother with squeezing to get the juice out) and spicy oil work with all kinds of vegetables.

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