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Ethiopian Cabbage and Potatoes

Ethiopian Cabbage and Potatoes

Prepare to be transported to the heart of Ethiopia with this mouthwatering, incredibly simple vegetable dish that will revolutionize your home cooking! Imagine a symphony of tender potatoes, crisp cabbage, and golden-kissed onions dancing with the warm, earthy notes of turmeric - all coming together in just 40 minutes. This recipe isn't just a meal; it's a flavor adventure that will make your taste buds sing and your kitchen smell like an authentic Ethiopian restaurant.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Ethiopian
Serves: 4 servings

Ingredients

  1. 1/2 head of cabbage, chopped
  2. 2 potatoes, diced
  3. 1 onion, sliced
  4. 2 carrots, sliced
  5. 2 tbsp olive oil
  6. 1 tsp turmeric
  7. Salt and pepper to taste

Instructions

  1. Prepare all vegetables by thoroughly washing and chopping them. Dice the potatoes into 1/2-inch cubes, slice the onions thinly, chop the cabbage into medium-sized pieces, and slice the carrots diagonally for better presentation.
  2. Heat olive oil in a large skillet or wide-bottomed pan over medium heat. Allow the oil to warm up for about 1-2 minutes until it shimmers slightly.
  3. Add sliced onions to the pan and sauté until they become translucent and slightly golden, approximately 3-4 minutes, stirring occasionally to prevent burning.
  4. Sprinkle turmeric over the onions, stirring quickly to distribute the spice evenly and release its aromatic qualities. Cook for an additional 30 seconds.
  5. Add diced potatoes to the pan, stirring to coat them with the turmeric and onion mixture. Cook for 5-6 minutes, allowing the potatoes to start softening and developing a light golden color.
  6. Incorporate the sliced carrots, mixing them thoroughly with the potatoes and onions. Continue cooking for another 3-4 minutes.
  7. Add the chopped cabbage to the pan, gently folding it into the existing vegetable mixture. The cabbage will initially look voluminous but will reduce as it cooks.
  8. Season the mixture with salt and pepper to taste. Stir everything together to ensure even seasoning and distribution of ingredients.
  9. Reduce heat to low-medium, cover the pan with a tight-fitting lid, and let the vegetables steam and cook for 10-12 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  10. Check the potatoes for doneness by piercing them with a fork. They should be tender but not mushy. If needed, cook for an additional 2-3 minutes.
  11. Remove from heat and let the dish rest for 2-3 minutes before serving. This allows the flavors to meld and the vegetables to settle.
  12. Serve hot as a side dish or light main course, optionally accompanied by injera bread or rice for a complete Ethiopian-style meal.

Tips

  1. Cut Vegetables Uniformly: Ensure even cooking by cutting potatoes, carrots, and cabbage into similar-sized pieces.
  2. Spice Secrets: Toast the turmeric briefly to enhance its flavor and release its full aromatic potential.
  3. Low and Slow Cooking: Use low-medium heat to prevent burning and allow vegetables to steam and caramelize gently.
  4. Don't Overcrowd the Pan: Use a large, wide skillet to give vegetables enough space to cook evenly.
  5. Optional Flavor Boosters: - Add minced garlic for extra depth - Sprinkle some red pepper flakes for a subtle heat - Garnish with fresh herbs like parsley or cilantro
  6. Serving Suggestions: Pair with traditional injera bread, rice, or as a standalone vegetarian main course.

Nutrition Facts

Calories: 120kcal

Carbohydrates: 20g

Protein: 3g

Fat: 5g

Saturated Fat: 1g

Cholesterol: 0mg

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