Ethiopian Cabbage
"A delicious dish that can be served as a side or a vegetarian main course. This was found another website with minor changes."
photo by Charlotte J
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 -4 tablespoons olive oil
- 4 carrots, thinly sliced
- 1 onion, thinly sliced
- 1 teaspoon sea salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground turmeric
- 1⁄2 head cabbage, shredded
- 5 potatoes, peeled and cut into 1-inch cubes
directions
- In a medium skillet heat the olive over medium heat; add the carrots and onion and cook in the hot oil about 5 minutes.
- Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.
- Stir in the potatoes; cover and reduce heat to medium-low; cook 15 to 20 minutes or until potatoes are soft.
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Reviews
-
This was good, but I'll change it up next time; too many potatoes. Next time I'll use one, no more than two potatoes, use the whole cabbage instead of half, and use a little more seasoning. I added garlic too. Yum! -
Wow, we really like this recipe! I did not peel the red skin potatoes, thought it gave a nice color to the dish. Made for ZWT7 Saucy Silverado's -
This was run-of-the-mill cabbage and potatoes w. a dash of turmeric and cumin. There was some ingredient missing that would have given it an Ethiopian flair. -
I might have liked this, but in comparison to some of the same that I get from a nearby Ethiopian restaurant, this was bland, and there were too many potatoes compared to cabbage.
-
This is my favorite dish at Ethiopian restaurants, and though it does taste different, it is quite comforting and good. I used only a tablepoon of oil (with a nonstick pan), less salt, and probably triple the spices, plus a pinch of berbere to spice it up a tiny bit. I thought the ratio of all the ingredients was just right.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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