Cabbage of Ostracism

Rhonda Scheurer's Note:

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!!!

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 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:

1. In a medium skillet heat the olive oil over medium heat. Add the carrots and onion and cook in hot oil about 5 minutes.
2. Add the pepper, cumin, tumeric, water, potatoes and cabbage and cook 40 minutes.
3. Add 90 minutes of cooking time if starting with raw potatoes.

Reviews

[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.

[Aram]

Very nice comforting sidedish. I didn't want to buy packaged slaw cabbage so I used a softball-sized head of red cabbage instead. The color was delightfully strange and the leftovers continue to shift tint as they sit in my fridge. I served this with a chickpea wat that someone else had posted and it was delightful with a side of brown rice.