Charred Cabbage with Hazelnuts & Chile Butter Recipe - Los Angeles Times

Ingredients

• 1 teaspoon whole cumin seeds
• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon ground allspice
• 1/4 cup everyday olive oil
• 1/4 cup blanched hazelnuts, roughly chopped
• 3 tablespoons salted butter
• 1/2 teaspoon pul biber (Aleppo pepper), plus more to taste
• Kosher salt and freshly ground black pepper
• A handful of flat-leaf parsley leaves