Recipe by Rhonda Scheurer
Ethiopian Cabbage. A favorite, and not really prompting ostracism... honest... For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!
Top Review by Jmommy209
This was my first foray into Ethiopian food (along with your Tofu Dorowat and Lentils of Doom). What a great meal! The cabbage was easy to prepare, and really tasty. The turmeric added a lovely flavor, while the pepper was a nice contrast to the sweetness of the cabbage and carrots. The whole dish was such a beautiful color, too. I did add 1 tsp of salt, which really made the flavor pop. Excellent dish.
- 3 -4 tablespoons olive oil
- 4 ounces shredded carrots
- 1 small onion, chopped fine
- 1⁄2 teaspoon ground black pepper
- 1 1⁄2 cups water
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground turmeric
- 16 ounces chopped green cabbage (coleslaw mix with green cabbage, carrots and red cabbage works great)
- 500 g potatoes, cubes pre-cooked
Directions See How It's Made
- In a medium skillet heat the olive oil over medium heat. Add the carrots and onion and cook in hot oil about 5 minutes.
- Add the pepper, cumin, tumeric, water, potatoes and cabbage and cook 40 minutes.
- Add 90 minutes of cooking time if starting with raw potatoes.