Ethiopian Cabbage Dish Recipe -
Ethiopian Cabbage Dish Recipe

Ethiopian Cabbage Dish

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    25 mins
  • COOK

    40 mins

    1 hr 5 mins


  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.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2008

Ethiopian is probably my favorite kind of food, but I'd never tried making any real dishes (I live in the DC area where Ethio restaurants are all over). The restaurants call this dish tikil gomen. I have to say this tasted almost exactly like the tikil gomen I've had before--this is probably partially because I doubled the spices (as recommended) and also used niter kibbeh, Ethiopian spiced clarified butter, instead of olive oil. (There are many various recipes for niter kibbeh online--it's really flavorful and keeps for months!) I was just looking for something to make with cabbage and potatoes, but I'm glad I found this because it inspired me to make an Ethiopian dinner with Ethiopian lentils (mesir wat). This dish turned out much better than the lentils! Definitely a keeper!

Most Helpful Critical Review
Mar 14, 2011

I am a huge lover of Ethiopian dishes! What is missing from this recipe is 2 teaspoons minced garlic and 1/2 tsp minced ginger ;-) I liked that you added cumin for a taste twist but it's really not necessary. The turmeric definitely needs to be doubled, or more to taste. Oh, and definitely reduce the oil to 1/4 cup. Oh, one more thing ... It's much easier and you'll have more control if you cook this in a large pot rather than a skillet ;-)

Jan 01, 2008

This was a great new flavor for cabbage. YES! Double the spices! I did not have tumeric so to get that sweet spicy flavor, I used balsamic vinegar. It was great.

Oct 12, 2008

Cut the olive oil in half (1/4 cup) and doubled the spices (but not the salt). Was really good!

Jun 24, 2008

I have three daughters from Ethiopia, and this is the first recipe they said Ive got right! It is perfect! Very close to what you would get in an authenic ET restaurant! We make this in double batches once or twice a week! Thanks!!

Feb 18, 2009

Very good! My husband's first words when finished with dinner was - you can make this again! Followed advice of others and doubled the spices. I used my Vidalia Chop Wizard to dice the onions, carrots and potatoes so prep time was very quick. As we are vegetarians, next time will add garbanzo beans for a protein. Ate this with Injera Bread - very tasty!

Feb 14, 2008

I sooo looked forward to making this all week long! I cook in iron so maybe that had something to do with it. At first, felt like it was too soft but after eating it and savoring the oil with the cabbage, I liked it. As stated in previous review, not alot of taste so I added more. Also, I had a wee problem with temp. as I have an electric stove. I absolutely love all ingredients in this so I'll try, try again! :0)I like my potatoes crispy on the outside and soft on the inside so next time I'll do these seperate and will add at the end. I enjoyed making it and seeing the wonderful color come to light from the Tumeric. I will keep trying! :0)

Mar 04, 2009

I absolutely LOVE this! It's one of those super-comfort dishes that will become a family staple, I'm sure. Because I had some, I added a few slices (diced) of Morningstar Smart "Bacon". We'll have the leftovers with scrambled eggs.


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  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 54.1 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 10.1 g
  • 40%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 428 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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