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.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can reduce the final cooking time by cutting the potatoes smaller.

Nutrition Facts

336 calories; protein 5.8g 12% DV; carbohydrates 40.5g 13% DV; fat 18.7g 29% DV; cholesterol 0mg; sodium 673.3mg 27% DV. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2016
I love this recipe and have made it quite a few times now. A few tips... 1. The amount of water sounds small, but it's genuinely all you need for this stew-y dish; if you like a more soupy texture I recommend waiting until the end of cooking since the cabbage will sneakily release a lot of liquid. 2. It seems a little under spiced to me as written so I tend to add a bit extra of everything. 3. The recipe can easily handle less oil--it worked great recently with just a tbsp (it's not QUITE as deliciously rich that way, but it does work). 4. It tastes better the longer the leftovers mingle in the fridge, so I always make a big batch! Read More
(10)
42 Ratings
  • 5 star values: 27
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/08/2016
I love this recipe and have made it quite a few times now. A few tips... 1. The amount of water sounds small, but it's genuinely all you need for this stew-y dish; if you like a more soupy texture I recommend waiting until the end of cooking since the cabbage will sneakily release a lot of liquid. 2. It seems a little under spiced to me as written so I tend to add a bit extra of everything. 3. The recipe can easily handle less oil--it worked great recently with just a tbsp (it's not QUITE as deliciously rich that way, but it does work). 4. It tastes better the longer the leftovers mingle in the fridge, so I always make a big batch! Read More
(10)
Rating: 5 stars
09/04/2015
This was excellent. I don't know if I would have ever thought of mixing these ingredients. I did add about twice the amount of Tumeric and Cumin. My husband and I have become quite a lover of indian food. I added a minced garlic clove when adding the seasonings. Even better the next day. Thanks for this recipe! Have already made it 4 times. Read More
(5)
Rating: 5 stars
04/18/2018
I don't like cooked cabbage but this recipe changed my mind. It is truly delicious. Read More
(3)
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Rating: 5 stars
10/07/2014
My husband and I loved this dish. I didn't have any ginger and it still turned out delicious. I did use more water during cooking. I have recommended this to a friend and I will definitely be making it again. The dish had a sweetness to it that I didn't expect. Read More
(2)
Rating: 4 stars
06/16/2014
This was good and easy! Four stars because it is a tad bland. We didn't have carrots so I used a cup of garbanzo beans and I also didn't have ginger so I just left it out. Was very good and would make again! Read More
(2)
Rating: 4 stars
02/22/2015
I added green beans white beans garam Marsala and dash of cayenne. I also added more liquid: water and abt 1/3 c V8 I think one reason mine was so dry is that I used only a little bit of olive oil. Read More
(2)
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Rating: 4 stars
03/24/2014
very good it is missing the jalapeno paper add at the end of cooking. Read More
(1)
Rating: 4 stars
04/12/2015
Very good dish kids and husband loved it. I added a bit more turmeric and cumin. Also added fresh ginger not ground ginger. I think the next time I make this dish that sweet peas will be added for that bit of color and taste it needed. Read More
(1)
Rating: 5 stars
08/18/2015
I cover when cooking on medium low. That keeps the water from evaporating. This is very good even though I usually don't have carrots. Read More
(1)
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