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.
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.