Ethiopian Cabbage
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
110 kcal
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Course
Main Course
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Cuisine
Ethiopian
Ethiopian Cabbage
Description
The Ethiopian Cabbage recipe begins by infusing olive oil with garlic and ginger paste, turmeric powder, and cumin powder over medium heat. This creates a deeply colored, fragrant oil. Diced red onions are sautéed until browned, then chopped carrots and potatoes are added with water and remaining turmeric, cooking covered until tender. Finally, finely chopped cabbage is stirred in, seasoned with salt and freshly ground black pepper, and cooked just until softened but still retaining some texture.
The result is a warm vegetable stew combining tender root vegetables and cabbage with aromatic spices, without becoming mushy. The dish is best served hot with rice or flatbread, making a simple, nourishing accompaniment.
Using vegetable broth instead of water will deepen the color and enhance flavor but is optional. Traditionally, clarified butter like ghee may be used instead of olive oil. The cooking time for cabbage is kept short to preserve a slight crunch.
Ingredients
For Infused Oil
- 2 tablespoons olive oil substitute avocado oil
- 1 teaspoon garlic substitute minced garlic, paste
- 1 teaspoon ginger paste
- 2 teaspoons turmeric powder divided
- 1 teaspoon cumin powder
For Ethiopian Cabbage Stew:
- ½ red onion diced (medium size)
- 3 carrot diced (medium size
- 1 potato diced (medium size)
- 1 cup water substitute vegetable broth - see note for color differences
- ½ cabbage medium head (chopped finely)
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
Instructions
- In a cast iron skillet or Dutch oven, heat olive oil on medium flame
- After about 30 seconds, add garlic paste (or minced garlic), ginger paste, half the turmeric, and cumin powder - be careful to add before the oil gets too hot, otherwise it will splatter!
- Saute for 30 seconds to infuse the oil - when done, it should look dark throughout
- Now, add the chopped onion and saute for about 1 minute until the onion gets brown
- Then, add carrots, potatoes, water and turmeric and mix well to infuse with spices
- Cover and cook for 10 minutes on medium flame. Then, open and check if the carrots and potatoes are cooked by piercing them with a fork. If not, cook for a few more minutes until they're soft.
- Then, stir in the cabbage, add salt and pepper (to taste) and cook covered again until the cabbage is properly cooked, but not too long that it becomes mushy (I've found this takes roughly 5 minutes)
- Serve hot with rice or flatbread!
Notes
- Cook cabbage just until softened (about 5 minutes) to keep some crunchiness in the dish.
- Using vegetable broth rather than water produces a deeper color but both work well.
- Substitute olive oil with clarified butter like ghee for a more traditional taste, noting this changes the recipe from vegan to vegetarian.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 428mg | 18% |
| Potassium | 414mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5169IU | 103% |
| Vitamin C | 38mg | 42% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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