Ethiopian Cabbage Dish recipe

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Ingredients

½ cup 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

Nutrition Info

427.9 calories
carbohydrate: 54.1 g
cholesterol: : -
fat: 22.2 g
fiber: 10.1 g
protein: 6.9 g
saturatedFat: 3.1 g
servingSize: -
sodium: 428.5 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes, cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Recipe Yield

5 servings

Recipe Note

My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.

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