Saturday, July 09, 2011

Ethiopian Cabbage Dish

I think the goal here is NOT to burn the cabbage, but I always seem to anyway and I love it that way. We keep getting these HUGE heads of cabbage from the farm so I needed to find a good way to use it, and this seemed appropriate. It is also really good. Very comforting in the same way Halushki is comforting and simple. Love. We would make this again.


Ethiopian Cabbage Dish

"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."

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

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.

Servings: 5

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