Ethiopian Cabbage Dish Recipe
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Ethiopian Cabbage Dish

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."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (254)

Prep Time:
25 Min
Cook Time:
40 Min
Ready In:
1 Hr 5 Min

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Original Recipe Yield 5 servings
 

Ingredients

  • 1/2 cup olive oil
  • 4 carrots, thinly sliced
  • 1 onion, thinly sliced
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 head cabbage, shredded
  • 5 potatoes, peeled and cut into 1-inch cubes

Directions

  1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 428 | Total Fat: 22.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 14, 2011 by Deeli   view full review
I am a huge lover of Ethiopian dishes! What is missing from this recipe is 2 teaspoons minced...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 1, 2008 by GRAVANS3   view full review
This was a great new flavor for cabbage. YES! Double the spices! I did not have tumeric so to...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 10, 2008 by maria   view full review
Ethiopian is probably my favorite kind of food, but I'd never tried making any real dishes (I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 12, 2008 by JEN19MSU   view full review
Cut the olive oil in half (1/4 cup) and doubled the spices (but not the salt). Was really good!
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 24, 2008 by KT-LYNN'sCookin!   view full review
I have three daughters from Ethiopia, and this is the first recipe they said Ive got right! It...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 14, 2008 by ironcooker   view full review
I sooo looked forward to making this all week long! I cook in iron so maybe that had something...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 18, 2009 by Dawn   view full review
Very good! My husband's first words when finished with dinner was - you can make this again! ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 4, 2009 by pati   view full review
I absolutely LOVE this! It's one of those super-comfort dishes that will become a family...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 24, 2008 by SunFlower   view full review
I was looking for an original way to cook cabbage and found this recipe. We thought it was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 15, 2007 by Burnitup   view full review
5 stars from me great taste, i doubled all spices except the salt.a keeper,use as main or side...

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