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.

Recipe Summary

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

428 calories; protein 6.9g 14% DV; carbohydrates 54.1g 18% DV; fat 22.2g 34% DV; cholesterol 0mg; sodium 428.5mg 17% DV. Full Nutrition
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Reviews (666)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2008
Ethiopian is probably my favorite kind of food, but I'd never tried making any real dishes (I live in the DC area where Ethio restaurants are all over). The restaurants call this dish tikil gomen. I have to say this tasted almost exactly like the tikil gomen I've had before--this is probably partially because I doubled the spices (as recommended) and also used niter kibbeh, Ethiopian spiced clarified butter, instead of olive oil. (There are many various recipes for niter kibbeh online--it's really flavorful and keeps for months!) I was just looking for something to make with cabbage and potatoes, but I'm glad I found this because it inspired me to make an Ethiopian dinner with Ethiopian lentils (mesir wat). This dish turned out much better than the lentils! Definitely a keeper! Read More
(308)

Most helpful critical review

Rating: 3 stars
03/15/2011
I am a huge lover of Ethiopian dishes! What is missing from this recipe is 2 teaspoons minced garlic and 1/2 tsp minced ginger ;-) I liked that you added cumin for a taste twist but it's really not necessary. The turmeric definitely needs to be doubled, or more to taste. Oh, and definitely reduce the oil to 1/4 cup. Oh, one more thing ... It's much easier and you'll have more control if you cook this in a large pot rather than a skillet ;-) Read More
(927)
871 Ratings
  • 5 star values: 594
  • 4 star values: 216
  • 3 star values: 41
  • 2 star values: 13
  • 1 star values: 7
Rating: 3 stars
03/14/2011
I am a huge lover of Ethiopian dishes! What is missing from this recipe is 2 teaspoons minced garlic and 1/2 tsp minced ginger ;-) I liked that you added cumin for a taste twist but it's really not necessary. The turmeric definitely needs to be doubled, or more to taste. Oh, and definitely reduce the oil to 1/4 cup. Oh, one more thing ... It's much easier and you'll have more control if you cook this in a large pot rather than a skillet ;-) Read More
(927)
Rating: 5 stars
09/10/2008
Ethiopian is probably my favorite kind of food, but I'd never tried making any real dishes (I live in the DC area where Ethio restaurants are all over). The restaurants call this dish tikil gomen. I have to say this tasted almost exactly like the tikil gomen I've had before--this is probably partially because I doubled the spices (as recommended) and also used niter kibbeh, Ethiopian spiced clarified butter, instead of olive oil. (There are many various recipes for niter kibbeh online--it's really flavorful and keeps for months!) I was just looking for something to make with cabbage and potatoes, but I'm glad I found this because it inspired me to make an Ethiopian dinner with Ethiopian lentils (mesir wat). This dish turned out much better than the lentils! Definitely a keeper! Read More
(308)
Rating: 4 stars
01/01/2008
This was a great new flavor for cabbage. YES! Double the spices! I did not have tumeric so to get that sweet spicy flavor, I used balsamic vinegar. It was great. Read More
(201)
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Rating: 5 stars
10/12/2008
Cut the olive oil in half (1/4 cup) and doubled the spices (but not the salt). Was really good! Read More
(127)
Rating: 5 stars
06/25/2008
I have three daughters from Ethiopia, and this is the first recipe they said Ive got right! It is perfect! Very close to what you would get in an authenic ET restaurant! We make this in double batches once or twice a week! Thanks!! Read More
(99)
Rating: 5 stars
02/18/2009
Very good! My husband's first words when finished with dinner was - you can make this again! Followed advice of others and doubled the spices. I used my Vidalia Chop Wizard to dice the onions, carrots and potatoes so prep time was very quick. As we are vegetarians, next time will add garbanzo beans for a protein. Ate this with Injera Bread - very tasty! Read More
(67)
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Rating: 4 stars
02/14/2008
I sooo looked forward to making this all week long! I cook in iron so maybe that had something to do with it. At first, felt like it was too soft but after eating it and savoring the oil with the cabbage, I liked it. As stated in previous review, not alot of taste so I added more. Also, I had a wee problem with temp. as I have an electric stove. I absolutely love all ingredients in this so I'll try, try again! :0)I like my potatoes crispy on the outside and soft on the inside so next time I'll do these seperate and will add at the end. I enjoyed making it and seeing the wonderful color come to light from the Tumeric. I will keep trying! :0) Read More
(50)
Rating: 4 stars
01/06/2012
Hubby and I really enjoyed this dish. I did read the reviews and took some suggestions. Reviewers said 1/2 cup oil was too much so I started with 1/4 but had to add extra. Mine started to stick. Maybe they used non-stick pan & I used stainless dutch oven. I doubled all the spices as suggested except salt (1t pepper, 1t cumin, 1/2t turmeric. Some reviews said the potatoes didn't get done so they added them at the beginning. I did that plus I used red potatoes which cook faster. I shredded the carrots for faster cooking too and added 2 cloves of garlic. I cooked carrots, onions, garlic & potatoes for 5 minutes. Added the spices & cabbage and cooked COVERED for 25 min. stirring occasionally. It was excellent. I put in 1/2 lb. of kielbassa toward the end but next time will serve with ham or pork chops. That would be EXCELLENT. Thank you for a wonderful and different recipe. Read More
(45)
Rating: 5 stars
03/04/2009
I absolutely LOVE this! It's one of those super-comfort dishes that will become a family staple I'm sure. Because I had some I added a few slices (diced) of Morningstar Smart "Bacon". We'll have the leftovers with scrambled eggs. Read More
(45)
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