Ethiopian Cabbage Recipes

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TIKIL GOMEN (ETHIOPIAN CABBAGE)



Tikil Gomen (Ethiopian Cabbage) image

This is one of many Ethiopian dishes. It is a typical dish that is served alongside other dishes on injera. It's very simple and tastes great. There are many variations on this recipe; it can be prepared with just the cabbage, with carrots and potatoes, with meat, and so on.

Provided by Leftover Inspired

Categories     Side Dish     Vegetables     Carrots

Time 32m

Yield 4

Number Of Ingredients 8

3 tablespoons vegetable oil
½ onion, thinly sliced lengthwise
1 cup chopped carrots
1 teaspoon minced garlic
¼ teaspoon ground turmeric
salt and ground black pepper to taste
⅔ head cabbage, diced and rinsed
2 tablespoons water, or as needed

Steps:

  • Heat vegetable oil in a pot over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
  • Cover pot, reduce heat to medium-low, and cook until the cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.4 g, Fat 10.5 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 97.8 mg, Sugar 9 g

ETHIOPIAN CABBAGE



Ethiopian Cabbage image

A delicious dish that can be served as a side or a vegetarian main course. This was found another website with minor changes.

Provided by PaulaG

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

Steps:

  • In a medium skillet heat the olive over medium heat; add the carrots and onion and cook in the hot oil about 5 minutes.
  • Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.
  • Stir in the potatoes; cover and reduce heat to medium-low; cook 15 to 20 minutes or until potatoes are soft.

Nutrition Facts : Calories 361.1, Fat 10.7, SaturatedFat 1.6, Sodium 661.7, Carbohydrate 61.9, Fiber 11, Sugar 9.8, Protein 7.8

ETHIOPIAN CABBAGE AND POTATO DISH (ATKILT)



Ethiopian Cabbage and Potato Dish (Atkilt) image

This is my favorite Ethiopian vegetable dish. I created it by mixing together a few different recipes I found. Hope you like it! Serve as a side dish with injera and other Ethiopian dishes. I recommend Doro Wat - an Ethiopian chicken dish.

Provided by Twin Cities

Categories     Side Dish     Vegetables     Carrots

Time 1h5m

Yield 4

Number Of Ingredients 12

⅓ cup olive oil
4 carrots, sliced
1 onion, thinly sliced
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon ground ginger
1 small head cabbage, sliced
2 cloves garlic, minced
4 small yellow potatoes, cut into bite-size cubes
¼ cup water

Steps:

  • Heat olive oil in a large pot over medium heat. Saute carrots in hot oil until slightly softened, about 5 minutes. Add onion; saute until onion is fragrant, about 2 minutes.
  • Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
  • Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
  • Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 40.5 g, Fat 18.7 g, Fiber 9.2 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 673.3 mg, Sugar 11.6 g

ETHIOPIAN CABBAGE



Ethiopian Cabbage image

Ethiopian Cabbage - A healthy combination of carrots, potatoes, green pepper infused with earthy spices. Delicious vegan recipe.

Provided by Imma

Categories     Main

Time 45m

Number Of Ingredients 13

½ cup olive or canola oil
2- cups carrots sliced (about 4 medium carrots)
1- medium onion chopped
2-3 teaspoons minced garlic
1 teaspoon curry powder or turmeric
1- teaspoon cumin
1 1/2 - teaspoon smoked paprika
1 large tomato (diced)
1- pound potatoes (cut in chunks)
1 bell pepper (chopped)
8 cups chopped cabbage (about ½ cabbage head)
½ teaspoon cayenne pepper or more to taste (optional)
salt and pepper to taste

Steps:

  • • In a large saucepan or Dutch oven, heat oil over medium heat.
  • • Add onions, give it a minute or two then add, carrots, potatoes and tomatoes.
  • • Stir in all the spices; garlic, cumin, smoked paprika, curry, white pepper, cayenne pepper, and salt.
  • • Simmer for about 5 minutes, stirring occasionally to prevent burns.
  • • Pour in about 1 cup water to the saucepan , you may have to add more if needed. Continue to simmer for about 10-15minutes until the potatoes is almost tender.
  • • Finally add cabbage and green pepper, stir Continue cooking for about 5 minutes.
  • • Adjust for seasonings. Serve warm

Nutrition Facts : Calories 325 kcal, Carbohydrate 28 g, Protein 5 g, Fat 23 g, SaturatedFat 1 g, Sodium 68 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

ETHIOPIAN INSTANT POT® STEWED CABBAGE



Ethiopian Instant Pot® Stewed Cabbage image

This dish goes way back for me and I am devoting it to my Ethiopian ancestors. When the hunter came up empty, this is the dish that Ethiopians would eat, similar to American Colonial rabbit hunters and Welsh Rarebit (look it up.)

Provided by dey

Time 45m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, or more to taste
4 medium carrots, thinly sliced
1 medium onion, thinly sliced
1 teaspoon sea salt
½ medium head cabbage, chopped
5 medium potatoes, peeled and cut into 1/2-inch cubes
¼ cup beef broth
½ teaspoon ground black pepper, or to taste
½ teaspoon ground cumin
¼ teaspoon ground turmeric

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat for 1 minute; add carrots, onions, and salt. Saute until slightly browned and soft, about 5 minutes. Add cabbage, potatoes, broth, pepper, cumin, and turmeric. Stir until all are coated with oil. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 391.9 calories, Carbohydrate 61.9 g, Fat 14.1 g, Fiber 11 g, Protein 8 g, SaturatedFat 2 g, Sodium 569.8 mg, Sugar 9.8 g

ETHIOPIAN CABBAGE DISH



ETHIOPIAN CABBAGE DISH image

Categories     Carrot     Potato     Vegetable     Potluck

Number Of Ingredients 9

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

Steps:

  • 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.

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