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Ethiopian Cabbage Dish

Ethiopian Cabbage Dish

  • Prep

    25 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
stamarex

stamarex

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • 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

Directions

  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

Deeli
521

Deeli

3/14/2011

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 not necessary. The turmeric definitely needs to be doubled, or more to taste. Oh, and definitely reduce the oil to 1/4 cup. Oh, one more thing ... It's much easier and you'll have more control if you cook this in a large pot rather than a skillet ;-)

maria
214

maria

9/10/2008

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 gomen. I have to say this tasted almost exactly like the tikil gomen I've had before--this is probably partially because I doubled the spices (as recommended) and also used niter kibbeh, Ethiopian spiced clarified butter, instead of olive oil. (There are many various recipes for niter kibbeh online--it's really flavorful and keeps for months!) I was just looking for something to make with cabbage and potatoes, but I'm glad I found this because it inspired me to make an Ethiopian dinner with Ethiopian lentils (mesir wat). This dish turned out much better than the lentils! Definitely a keeper!

MitchJGray
173

MitchJGray

1/1/2008

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.

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