Podcast
Travel 
Vegan Recipes 
Ethiopian Cabbage
A vibrant and comforting traditional Ethiopian-inspired vegetable dish, this nutrient-dense mix of cabbage, potatoes, and carrots is infused with warming turmeric and cumin. Perfect as a hearty main or a flavorful side.
Simple Tasty Recipes
Ingredients for 4-6 Servings
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3-4 tablespoons
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4
-
1
-
1 teaspoon
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1/2 teaspoon
-
1/2 teaspoon
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1/4 teaspoon
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1/2 head
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5
Time
Goes Great with
Method
- Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat.
- Add the sliced carrots and onions to the skillet, sautéing for about 5 minutes until they begin to soften.
- Stir in the salt, black pepper, cumin, and turmeric, ensuring the vegetables are evenly coated with the spices.
- Add the shredded cabbage to the pot and continue to cook for 15 to 20 minutes, stirring occasionally until it wilts and softens.
- Fold in the cubed potatoes, cover the skillet with a lid, and reduce the heat to medium-low.
- Simmer for another 15 to 20 minutes, or until the potatoes are fork-tender and the flavors have melded together.
Notes:
- Serving Suggestion: Serve this dish warm alongside injera or fluffy basmati rice.
- Pro Tip: For a more authentic depth of flavor, you can add a pinch of ginger or a small amount of garlic when sautéing the onions.
- Texture Check: Be careful not to overcook the potatoes; cut them into consistent sizes to ensure even cooking.
Goes Great with
1 hour and 5 mins
