Cabbage of Ostracism
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Rhonda Scheurer
Canada