Reviewed: May 27, 2012

Quick and easy. Is a keeper.

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Pinolera

Reviewed: May 27, 2012

5 stars with the addition of turkey bacon :-) 4 without. definitely don't need 1/2 cup olive oil...1/4 cup was plenty

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JennyJen2009

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Cooking Level: Expert

Reviewed: May 18, 2012

This as really good. I was excited to find a hearty dish that was satisfying wth all vegetables. My nieces who are 7 and 9 loved it too!!

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shannon07

Cooking Level: Beginning

Reviewed: May 16, 2012

Except for the oil (I used half), I followed the recipe. The oil is needed to cook the vegies and I know this now. So next time I will make up for the oil with a liquid or broth. And next time I will add the cabbage in at the last 15 minutes of cooking. They became too mushy. AND, next time I will double all the spices (not the salt)as well. I like that these potatoes, due to the other veggies, kept moist even after a couple of days. So they were a good snack.

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cyclechic

Cooking Level: Intermediate

Home Town: Walnut, California, USA

Reviewed: Apr. 30, 2012

I love Ethiopian food because it is so spicey,however, I doubled the spices(suggested by someone else)but I believe I could have put more in. Also can anyone tell me what stops it from sticking to pan. I had to add water. (cooked on an electric stove on simmer)I put cabbage and potatoes in at the same time took about 25 mins to cook. I am going to try it again but with garlic and ginger.

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Ms Payne

Home Town: Atlanta, Georgia, USA

Reviewed: Apr. 26, 2012

I made this tonight for dinner- it was sooooo good served with rice... my only changes were adding a little extra of the cumin and tumeric and then I used sliced unpeeled small red potatoes. Wonderful dish that I will definately make again!!!!

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lorieb

Cooking Level: Beginning

Reviewed: Apr. 25, 2012

Exceeded my expectations! Doubled the tumeric and added 3 cloves garlic. Also threw in some beer because it started sticking to the bottom. Served with Spice rubbed pork chops and sauteed apples. Thank you!!

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Mel

Cooking Level: Intermediate

Living In: Bremerton, Washington, USA

Reviewed: Apr. 18, 2012

Nothing to contribute except it was surprisingly good. Definitely recommend this dish.

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Reviewer:

dinner for breakfast

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Berlin, Berlin, Germany

Reviewed: Apr. 13, 2012

3.5 stars, really; I ended up roughly doubling the spices (including the garlic and ginger another commentor noted) and the first night it was quite good. As leftovers, though, the spices seemed to evaporate and even with more added it was never as good again. I would say it's best in small dishes, about half of the listed recipe unless there will be several people to share it that first time around.

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ZeeCook

Reviewed: Apr. 9, 2012

I was looking to use up some cabbage in my fridge and found this recipe. Didn't have turmeric so added a pinch of curry powder and a splash of balsamic instead. Doubled the cumin and added a little extra salt and pepper. Also threw in some red pepper for spice. Turned out great! Cheap, easy. Will definitely make again.

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