Roasted Tikel Gomen

Roasted Tikel Gomen


"Roasted version of the traditional Ethiopian cabbage potato dish. This version takes longer to make, but it reduces the oil significantly, while enhancing the flavor. Also it makes enough to feed a crowd."
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2 h 5 m servings 72 cals
Serving size has been adjusted!
Original recipe yields 40 servings


  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Line 2 large, rimmed baking sheets with parchment paper.
  2. Arrange cabbage, red potatoes, onions, and carrots evenly on the baking sheets. Drizzle olive oil over vegetables.
  3. Combine garlic, sea salt, cumin, turmeric, parsley, ginger, white pepper, garlic powder, salt, and pepper in a bowl; sprinkle over the vegetables and mix until evenly coated.
  4. Bake in the preheated oven, stirring every 20 to 30 minutes, until potatoes and cabbage are softened an evenly coated with spice mixture, about 1 hour 45 minutes. Season with salt and pepper.


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