Indian Spiced Cabbage

Here, warming notes of garam masala, freshly grated ginger, and a bit of red chile turn a head of cabbage into a satisfying side dish. If you like things spicy, use a super-hot chile, like a Scotch bonnet.

• 2 oz. (4 Tbs.) unsalted butter
• 2 Tbs. canola oil
• 1 medium yellow onion, cut into medium dice
• 3 medium cloves garlic, mashed to a paste with a pinch of salt
• 2 tsp. finely grated fresh ginger
• 1-1/2 tsp. freshly made or store-bought garam masala; more for finishing
• 1 fresh hot red chile, such as Thai bird, Fresno, or serrano, seeded and minced
• 1/4 tsp. ground turmeric
• Kosher salt
• 1 large head green cabbage (about 3 lb.), outer leaves discarded, halved, cored, large ribs removed, and chopped into 1-inch pieces (about 12 cups)

In a 12-inch nonstick skillet, melt the butter over medium heat until it begins to brown and smell nutty, about 4 minutes. Add the oil and heat for 1 minute. Add the onion and cook until softened and browned, about 6 minutes. Add the garlic, ginger, garam masala, chile, turmeric, and 1 tsp. salt. Cook, stirring constantly, until the chile softens, about 3 minutes.

Add the cabbage, stir well, cover, and cook, stirring occasionally, until crisp-tender, about 10 minutes. Season to taste with more salt and garam masala. Serve immediately.