Recipe by stamarex
"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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carrots, thinly sliced
onion, thinly sliced
ground black pepper
potatoes, peeled and cut into 1-inch cubes
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!
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 ;-)
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.
Cut the olive oil in half (1/4 cup) and doubled the spices (but not the salt). Was really good!
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!!
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)
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Ethiopian Cabbage Dish
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 199
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