Ethiopian Cabbage Dish Recipes

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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

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



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 CABBAGE DISH



Ethiopian Cabbage Dish image

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.

Provided by stamarex

Categories     Side Dish     Vegetables

Time 1h5m

Yield 5

Number Of Ingredients 9

½ cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground turmeric
½ 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.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 54.1 g, Fat 22.2 g, Fiber 10.1 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 428.5 mg, Sugar 10.1 g

TIKIL GOMEN (ETHIOPIAN CABBAGE)



Tikil Gomen (Ethiopian Cabbage) image

This dish is super easy, flavorful, quick, and inexpensive. Usually my family demands meat but this is one dish they eat without meat.

Provided by CarribeQueen

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 head green cabbage
1 onion
5 potatoes
3 carrots
1 tablespoon turmeric
1 tablespoon curry powder
1 teaspoon cumin
1/3 cup olive oil
salt and pepper
1/2 cup water

Steps:

  • Cut out the core of the cabbage and chop into pieces-however you prefer them, set aside.
  • Slice onions, set aside.
  • Slice carrots, set aside.
  • Peel and cube potatoes and set aside.
  • In a large pot heat the oil (I would suggest medium-high).
  • Add the onions and carrots. sauté for five minutes.
  • Add spices (cumin, turmeric, curry ) and stir for a minute.
  • Add water which will settle in the bottom of the pan and keep things from burning, Add potatoes, and cabbage and mix. Add more seasoning if you wish or salt and pepper. Reduce heat to low-med, cover with a tight lid, and let it cook down for 25 minute or until potatoes and cabbage is tender which will depend on how large you chop potatoes.
  • Remove from heat and let it cool down. Taste and adjust salt and pepper as desired.

Nutrition Facts : Calories 463.6, Fat 19.1, SaturatedFat 2.8, Sodium 93.1, Carbohydrate 68.9, Fiber 14.2, Sugar 12.8, Protein 9.4

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