Blackened hispi cabbage with lemon crème fraîche, Urfa chilli & pistachio butter from Berber&Q (page 171) by Josh Katz

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

  • metacritic on May 07, 2021

    This might be my favorite recipe in the book. it's not easy to find hispi/pointed cabbage in the US. I can imagine substituting Napa cabbage without a real problem and replicating the dish. The lemon creme fraiche is terrific and the smokey urfa/pistachio butter pairs gorgeously and unexpectedly with it. This dish get huge praise from guests.

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