Cabbage of Ostracism Recipe #340199
Ethiopian Cabbage. A favorite, and not really prompting ostracism... honest...
For a complete Ethiopian feast, make this dish with (other recipes from my book):
- Lentils of Doom
- Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise)
- Beef Stew in Berbere Sauce
Making these four dishes together, you can:
- Pick up one lg white onion and chop it finely. Split it four ways between the dishes.
- Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew
Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage.
Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!
1½ hours | 25 min prep
SERVES 6
- 3-4 tablespoons olive oil
- 4 ounces shredded carrots
- 1 small onion, chopped fine
- 1/2 teaspoon ground black pepper
- 1 1/2 cups water
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 16 ounces chopped green cabbage (coleslaw mix with green cabbage, carrots and red cabbage works great)
- 500 g potatoes, cubes pre-cooked
- In a medium skillet heat the olive oil over medium heat. Add the carrots and onion and cook in hot oil about 5 minutes.
- Add the pepper, cumin, tumeric, water, potatoes and cabbage and cook 40 minutes.
- Add 90 minutes of cooking time if starting with raw potatoes.
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5 stars