Reviewed: Nov. 24, 2009

Overall, not a bad dish. Just not great. It was a bit bland. I think I will take another rater's advice and kick up the spices the next time I prepare this dish. I like the novelty of it though.

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Jami

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2009

This is DELICIOUS!!!! I didn't really obey the measurments for the spices. I just added them to my liking. I added salt, a pinch of cayenne pepper, and bell peppers since I like spicy foods. I also cooked the potatoes seperately to speed up time. It wasn't bland, as others stated. You just really have to add the extra flavor to give it that kick. LOVED this dish!!!!

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rachaelb09

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Reviewed: Nov. 22, 2009

Super tasty, great use of fall harvest veggies. I only used enough oil to cook the onions/carrots, not the full amt suggested by the recipe. I also doubled the spices with much success. Lastly, I used purple potatoes which lent a fantastic third color to the palette next to the yellow and orange. I've made it twice now -- highly recommended!

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JULIE MANNING

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 1, 2009

This is simple and delicious. It's going into my "favorite recipes" file! Now I just need to figure out how to make good injera...

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JILLENIUM

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Reviewed: Oct. 23, 2009

Perfect food for fall and winter, with all the flavors that we love.

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Steffliesl

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

Substituted turmeric for yellow mustard. It was delicious and we'll definitely do it again! Thank you!

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TourSi

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

We truly enjoyed this dish. We eat cabbage quite often and it was a nice change to how I normally cook it. Plus, you can add/subtract spices per personal tastes very easily so depending on what we are eating it with determines how much/little we add.

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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Reviewed: Oct. 3, 2009

Excellent! I think I'd chop the potatoes even smaller than 1 inch pieces, and I might add a bit more seasoning, but the recipe is excellent as is, too. Oh, and I used only canola oil spray vs. the huge amount of oil it called for, and the recipe was still excellent!

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mollykathrynlewis

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Reviewed: Sep. 22, 2009

I'm from Eritrea & my mother grew up in Ethiopia. This is the most accurate & authentic recipe I've found. As other reviewers suggested, I doubled the spice & reduced the oil as well. FYI - Ethiopians use a lot of oil b/c most don't have non stick pans so they're in the habit of poring on the oil.

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BSIMRET

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Reviewed: Sep. 16, 2009

This dish was AMAZING! Following recommendations from other reviewers, I doubled the spices. I served it with Ethiopian ingera bread from a local African market.

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ZOZOMEL

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Reviewed: Sep. 3, 2009

I was looking for something different to do with the cabbage from my garden. My son was just talking about some Ethiopian food he'd had, so this one caught my eye. I LOVED it! The flavors were so different than what I usually make, but not overpowering. Next time, I'm going to make it with less potatoes (or maybe none) as I'm not a huge potato fan and would rather have more carrots and cabbage. Thanks!

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Mormonmom

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

This has become a staple in our house. My mom loves it and says it tastes exactly like the one from our favorite Ethiopian place. I added Coriander, nutmeg, butter & a touch of cloves and it made it taste even more authentic to me. But the dish if fab as is written. I just always like extra spices. Thanks so much for sharing this!

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Julecook

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Reviewed: Jun. 27, 2009

Although I'm not very good cook, this is a pretty easy dish to make, cheap, and nutritious. I'm not usually a cabbage fan and even I thought it tastes great. Overall a winner in every way. I bought a chopped cabbage/carrot mix from Sam's Club which saved some prep time. I did increase the amount of spices as suggested by others here and thought it turned out well.

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yaktipper

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Reviewed: Jun. 2, 2009

Just not my taste...sorry!

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JSkylar

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: May 16, 2009

Followed advice of others and doubled the spices. This was fabulous. I did add garlic at the end,let it fry for a very long time till things started to carmalize. Wrapped it up in a warm tortilla, was great! Much better the next day if you can stop eating it. Thanks!!!!!!!!!

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Jillian

Home Town: Dearborn, Michigan, USA

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Reviewed: May 10, 2009

Used just a little olive oil in a large non-stick skillet. Didn't have potatoes, but it's delicious without.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: May 3, 2009

Very good. Used balsamic vinegar in place of tumeric and used shredded carrots. Easy dish to make and very healthy. I also cut down on the olive oil.

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cpetro

Cooking Level: Expert

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Reviewed: Apr. 6, 2009

A good recipe...way too much oil though. I did a few variations because I like my vegetables a bit on the crunchy side... I boiled the potatoes in some lightly salted water, then added them to the sauted onions...and fried them until just golden brown...then i added the carrots, the spices ( more is needed of course) and then the cabbage...quickly stirring all the ingredients for a few minutes (maintaining the texture of both the carrots and the cabbage)

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Annette

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Reviewed: Apr. 4, 2009

My family LOVES this! I read past reviews and doubled the spices. It is really yummy.

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blaireg4

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Reviewed: Mar. 18, 2009

This recipe is so yummy! I followed others advice and doubled the spices, and only used about half the oil. I sauted the potatoes first to get them crispy then I mixed in the carrots, onions, added some minced garlic & garbonzo beans, then the cabbage, then let it cook together for about 20 minutes. My finance' loved it so much he went back for more! Definately a keeper! Will make again!

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