Ethiopian Cabbage Dish Recipes

ETHIOPIAN CABBAGE

Steps:

• • In a large saucepan or Dutch oven, heat oil over medium heat.
• • Add onions, give it a minute or two then add, carrots, potatoes and tomatoes.
• • Stir in all the spices; garlic, cumin, smoked paprika, curry, white pepper, cayenne pepper, and salt.
• • Simmer for about 5 minutes, stirring occasionally to prevent burns.
• • Pour in about 1 cup water to the saucepan , you may have to add more if needed. Continue to simmer for about 10-15minutes until the potatoes is almost tender.
• • Finally add cabbage and green pepper, stir Continue cooking for about 5 minutes.
• • Adjust for seasonings. Serve warm

ETHIOPIAN CABBAGE

Steps:

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

TIKIL GOMEN (ETHIOPIAN CABBAGE)

Steps:

• Heat vegetable oil in a pot over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
• Cover pot, reduce heat to medium-low, and cook until the cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

ETHIOPIAN CABBAGE AND POTATO DISH (ATKILT)

Steps:

• Heat olive oil in a large pot over medium heat. Saute carrots in hot oil until slightly softened, about 5 minutes. Add onion; saute until onion is fragrant, about 2 minutes.
• Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
• Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
• Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.