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Ethiopian Cabbage Dish

Reviewed: Jan. 7, 2014
This is a hearty and satisfying dish that surpassed my expectations! My husband adored it and has already asked for it again. I did make some changes. First of all, I used a pot and not a skillet. I omitted the salt and most of the oil (used a water/oil saute method). As for spices, I added 1 teaspoon of "rasel hanout", a Moroccan spice blend that I found on Amazon (sorry, I did not have an Ethiopian spice blend on hand), and I would definitely use it again. I also added more cumin and pepper to taste. As for the main ingredients, I used uncut baby carrots instead of sliced. (Lazy!) Next time I will use regular carrots, sliced, and I will start by cooking the potatoes with the onions first to give them a 15-20 minute head start.
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