Let me tell you how I came to make this Ethiopian Spiced Cabbage Recipe.
This dish was a result of my fridge being pretty much empty. I had some cabbage, a few carrots, and not much else. Sad, I know. Maybe I am exaggerating a little but believe me, it was pretty bad.
However I did manage to take this sad state of my fridge and turn it into something delicious. At first, I lacked inspiration. Stuck. Couldn’t come up with much. There is always a way though…
Then, sitting at my table, all of a sudden, I got excited about the thought of some kind of braised cabbage dish. With a little help from my friend Google I discovered an Ethiopian dish called Tikil Gomen. It seems to be made traditionally with cabbage and potatoes. Seeing as I had eaten potatoes the night before when I made a Adzuki Bean Shepherds Pie I thought I would skip the potatoes. I did read on one blog that carrots can be substituted for the potatoes. Excellent! Off we go!
Before I headed back to the kitchen, I checked out this video of the dish being prepared. I did it a little differently, the biggest difference being not using fried potatoes.
In the video she adds a whole seeded jalapeño to the pot while it cooks, to add flavour. I didn’t have one on hand, so I added a dried chill pepper, but I don’t think it had the same effect. The dish was delicious nonetheless. Thank god, I did have garlic and ginger. Two ingredients I always have on hand.
This Ethiopian spiced cabbage recipe is similar in many ways to my Red Kidney Bean and Cabbage in Coconut Milk, a dish I love. Give both a try and let me know what you think.
Cabbage is one of the few local vegetables available at this time of year. So go ahead, eat local, by eating cabbage, carrots and potatoes.
I absolutely love discovering dishes from different cultures. I have a goal of owning at least one cookbook from as many countries as possible.
What countries are your favourite cookbooks from, and what are their titles?
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 heaping tablespoon chopped ginger, about 1½ inch chunk
- 1 heaping tablespoon chopped garlic, 3-4 cloves
- 1 teaspoon turmeric
- 3-4 large carrots, peeled and cut into medium dice
- 800g - 900g green cabbage, cored and thinly sliced
- 1 tsp sea salt
- black pepper to taste
- ½ cup water or as needed
- In a large pot, heat the oil on medium. Add the onions, and carrots. Sauté for about 7 minutes.
- Add ginger, garlic, turmeric, and salt. Mix everything together. Sauté for 3 more minutes. Add a little bit of the water during this time only if it is too dry.
- Add the water and the cabbage. Mix well. Cover and reduce heat to medium low.
- Cook for about 40 minutes. Until the cabbage has softened but is not completely mushy.
Powered by Facebook Comments