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

  • sesame seeds
  • soy sauce
  • fresh ginger
  • limes
  • whole star anise
  • tomato paste
  • Szechuan peppercorns
  • cream cheese
  • sunflower oil
  • chilli flakes
  • red chillies
  • black sesame seeds
  • red bell pepper flakes
  • pointed cabbage
  • banana shallots

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

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.

  • 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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