Ethiopian Cabbage

PaulaG's Note:

A delicious dish that can be served as a side or a vegetarian main course. This was found another website with minor changes.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 3 -4 tablespoons olive oil
• 4 carrots , thinly sliced
• 1 onion , thinly sliced
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• ½ head cabbage , shredded
• 5 potatoes , peeled and cut into 1-inch cubes

Directions:

1. In a medium skillet heat the olive over medium heat; add the carrots and onion and cook in the hot oil about 5 minutes.
2. Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.
3. Stir in the potatoes; cover and reduce heat to medium-low; cook 15 to 20 minutes or until potatoes are soft.

Reviews

[Maryland Jim]

Wow, we really like this recipe! I did not peel the red skin potatoes, thought it gave a nice color to the dish. Made for ZWT7 Saucy Silverado's

[poweranni]

This was run-of-the-mill cabbage and potatoes w. a dash of turmeric and cumin. There was some ingredient missing that would have given it an Ethiopian flair.

[Charlotte J]

This was very good. In step 2, I simmered it for 15 minutes and step 3 for 10 minutes, this left the cabbage and potatoes firm but not crisp. I'll be making this again. With this recipe, you can have a side dish to any meal in a short time. Made for ZWT7-Africa