Ethiopian Cabbage Dish

Ethiopian Cabbage Dish

388
stamarex 8

"My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own."

Ingredients

1 h 5 m {{adjustedServings}} servings 428 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews

388
  1. 512 Ratings

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I am a huge lover of Ethiopian dishes! What is missing from this recipe is 2 teaspoons minced garlic and 1/2 tsp minced ginger ;-) I liked that you added cumin for a taste twist but it's really ...

Ethiopian is probably my favorite kind of food, but I'd never tried making any real dishes (I live in the DC area where Ethio restaurants are all over). The restaurants call this dish tikil gome...

This was a great new flavor for cabbage. YES! Double the spices! I did not have tumeric so to get that sweet spicy flavor, I used balsamic vinegar. It was great.