Ethiopian Cabbage

Enjoy this Ethiopian vegetable dish with your choice of grains, protein, and fruits to make it a MyPlate meal! This dish is filled with earthy flavors and a variety of textures. It is often served with injera and is vegan friendly.


  • 1/2 cup olive oil or canola oil
  • 1 medium onion chopped
  • 2 cups carrots sliced
  • 1 pound potatoes cut in chunks
  • 1 large tomato diced
  • 2-3 tsp minced garlic
  • 1 tsp curry powder or turmeric
  • 1 tsp cumin
  • 1 1/2 tsp paprika
  • 1/2 tsp cayenne pepper optional: more to taste is
  • 1 cup water
  • 1 bell pepper chopped
  • 8 cups cabbage chopped, about 1/2 cabbage head
  • salt and pepper to taste


  • In a large pot, heat oil over medium heat.
  • Add onions and stir until fragrant.
  • Add carrots, potatoes and tomatoes.
  • Stir in garlic, cumin, smoked paprika, curry or turmeric, cayenne pepper, and salt.
  • Simmer for about 5 minutes, stirring occasionally to prevent the vegetables from burning.
  • Pour in about 1 cup water to the pot. Add more if needed and continue to simmer for about 10-15minutes until the potatoes are almost tender.
  • Stir in the cabbage and green pepper, then continue cooking until cabbage and bell pepper are cooked to the tenderness of your liking.
  • Adjust seasonings according to your taste and serve warm.


Recipe modified from