Roasted version of the traditional Ethiopian cabbage potato dish. This version takes longer to make, but it reduces the oil significantly, while enhancing the flavor. Also it makes enough to feed a crowd.

JW

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Recipe Summary

prep:
20 mins
cook:
1 hr 45 mins
total:
2 hrs 5 mins
Servings:
40
Yield:
10 quarts
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line 2 large, rimmed baking sheets with parchment paper.

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  • Arrange cabbage, red potatoes, onions, and carrots evenly on the baking sheets. Drizzle olive oil over vegetables.

  • Combine garlic, sea salt, cumin, turmeric, parsley, ginger, white pepper, garlic powder, salt, and pepper in a bowl; sprinkle over the vegetables and mix until evenly coated.

  • Bake in the preheated oven, stirring every 20 to 30 minutes, until potatoes and cabbage are softened an evenly coated with spice mixture, about 1 hour 45 minutes. Season with salt and pepper.

Nutrition Facts

72 calories; protein 1.7g; carbohydrates 11g; fat 2.9g; sodium 384.8mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/19/2020
This is SO GOOD! It has become one of my all-time favourite recipes, I cook it all the time now. I would recommend waiting 30 mins before adding the cabbage, however, otherwise it wilts too much in the oven. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/10/2020
I used bagged cabbage to save on time so I didn’t add that until the end. I liked the flavor and the strength of the seasonings. Read More
Rating: 5 stars
05/19/2020
This is SO GOOD! It has become one of my all-time favourite recipes, I cook it all the time now. I would recommend waiting 30 mins before adding the cabbage, however, otherwise it wilts too much in the oven. Read More
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