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Gomen

Gomen, ye'abasha gomen or abesha gomen, is a spicy dish prepared with green leafy vegetables in Ethiopian cuisine, and traditionally with green cabbage.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 people
Calories: 238 kcal
Course: Side Dish
Cuisine: African , Ethiopian

Ingredients

  • 2 heads green cabbage
  • 1 large tomato peeled, seeded and finely chopped
  • 2 medium green peppers (e.g. jalapeño), thinly sliced
  • 6 tablespoons niter kibbeh (Ethiopian spicy clarified butter)
  • 5 cloves garlic squeezed
  • 1 onion grated
  • 2 tablespoons finely grated fresh ginger
  • 1 tablespoon tikur azmud or habba sawda (Ethiopian black seed)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon salt
  • ½ cup water
  • white vinegar (to wash the cabbage)

Instructions

    Cup of Yum
  1. Using a large knife, cut off the bottom end of the green cabbage. Then remove the first layer of outer leaves.
  2. Detach the leaves one by one.
  3. Remove any leaves that appear damaged, dried, or withered, as well as the hard, white core of each leaf.
  4. Quickly rinse the cabbage leaves in fresh water with a little white vinegar, drain well and dry them.
  5. Cut all the cabbage leaves into small pieces.
  6. Heat 4 tablespoons of niter kibbeh in a pan over medium to high heat.
  7. Add the onion and sauté until tender and translucent, stirring frequently.
  8. Add the garlic, ginger and spices and fry for 2 minutes, stirring frequently.
  9. Add the tomato and chili and fry for 1 minute, stirring frequently.
  10. Add the cabbage, salt and water and mix well.
  11. Bring to a boil and cook over high heat for 2 minutes, stirring frequently.
  12. Reduce the heat to low and cook, stirring occasionally, until the cabbage is tender, which should take about 50 to 60 minutes.
  13. 10 minutes before the end of cooking, add the remaining 2 tablespoons of niter kibbeh.
  14. At the end of cooking, if necessary, increase the heat to reduce the liquid.
  15. Serve with injera.