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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.
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Ingredients
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
Instructions
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.
Notes
Recipe modified from africanbites.com.