Ethiopian Cabbage Dish Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Saute carrots in hot oil until slightly softened, about 5 minutes. Add onion; saute until onion is fragrant, about 2 minutes.
• Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
• Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
• Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.

Steps:

• 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.

Steps:

• Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Steps:

• In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes. Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil. Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between. Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in, reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)

Steps:

• Cut out the core of the cabbage and chop into pieces-however you prefer them, set aside.
• Slice onions, set aside.
• Slice carrots, set aside.
• Peel and cube potatoes and set aside.
• In a large pot heat the oil (I would suggest medium-high).
• Add the onions and carrots. sauté for five minutes.
• Add spices (cumin, turmeric, curry ) and stir for a minute.
• Add water which will settle in the bottom of the pan and keep things from burning, Add potatoes, and cabbage and mix. Add more seasoning if you wish or salt and pepper. Reduce heat to low-med, cover with a tight lid, and let it cook down for 25 minute or until potatoes and cabbage is tender which will depend on how large you chop potatoes.
• Remove from heat and let it cool down. Taste and adjust salt and pepper as desired.