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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (480g) Recipe makes 4 servings |
||
| Calories 360 | ||
| Calories from Fat 96 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 661mg | 27% | |
| Potassium 1646mg | 47% | |
| Total Carbohydrate 61.9g | 20% | |
| Dietary Fiber 10.7g | 42% | |
| Sugars 10.1g | ||
| Protein 7.9g | 15% | |
Ethiopian Cabbage
By: PaulaG
Jun 24, 2008
A delicious dish that can be served as a side or a vegetarian main course. This was found another website with minor changes.
SERVES 4 -6
Ingredients
- 3-4 tablespoons 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
In a medium skillet heat the olive over medium heat; add the carrots and onion and cook in the hot oil about 5 minutes.2
Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.3
Stir in the potatoes; cover and reduce heat to medium-low; cook 15 to 20 minutes or until potatoes are soft.
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- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Carrots
- Cuisine > African > Sub-Saharan > Ethiopian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Debbie R.
On Aug 12, 2009
I might have liked this, but in comparison to some of the same that I get from a nearby Ethiopian restaurant, this was bland, and there were too many potatoes compared to cabbage.
From: Salacious Crumb
On Jan 13, 2009
This dish was good, but I thought the potatoes were very bland. I doubled the spices which made the cabbage, carrots and onion very flavourful. If I make it again, I will leave them out.
From: VeggieChallenge
On Mar 30, 2009
Delicious. As a previous commenter noted, I boiled the potatoes separately to speed things up. I used a very large dense head of cabbage, so half was fine. I used green onions from my garden as well as Jerusalem artichokes in place of some of the potatoes.
From: BellaBooDaisy
On Aug 15, 2008
This dish was fantastic! Per one reviewer I did add a whole head of cabbage instead of half & that was a great recommendation. There was a perfect amount of cabbage versus potatoes. The whole family enjoyed this dish & we ate leftovers for lunches/snacks. We paired it up with Ethiopian Injera and it was a perfect combination! Can't wait to do it again. Thanks for a great recipe.
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