Recipes
Oldways Ethiopian Cabbage
Here’s Oldways’ take on a classic vegan Ethiopian dish. Enjoy with injera or as a vibrant side to spice up your meal!
Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Yield:
8 servings
Serving Size:
1 cup
Nutrition Facts
Nutrition Facts
- Calories: 260
- Total Fat: 14g
- Saturated Fat 2g:
- Sodium: 110mg
- Total Carbohydrate: 31g
- Sugar: 5g
- Fiber: 5g
- Protein: 4g
Ingredients
½ cup olive oil
1 medium onion, chopped
5 medium potatoes, chopped into medium-sized cubes
4 carrots, chopped into medium-sized cubes
½ head cabbage, sliced
1/2 teaspoon ground black pepper
¼ teaspoon ground turmeric
¼ teaspoon paprika
¼ teaspoon mace
¼ teaspoon allspice
1/8 teaspoon cardamom
salt to taste
Instructions
- In a large skillet, heat the olive oil over medium heat until warm.
- Sauté potatoes first, and when slightly tender add the onions and cook over medium heat for five minutes or until onions are translucent. Separate in a dish.
- In the same skillet, heat the rest of the oil and sauté the carrots, allowing them to become tender. Add cabbage and allow to cook for another fifteen minutes or until cabbage shrinks down.
- Return the potato and onion mix back to the skillet and combine with the carrots and cabbage. Cook for another 5 minutes, or until the vegetables are fully cooked.
- Stir in spices and turn down to low heat; warm through for 2-3 minutes before serving.
An Oldways recipe. Media: contact us for permission to reprint.
How’d it Taste?
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Rufus McPherson says:
I have not tried it yet, but looking forward to it. I eat with my eyes.
(1)
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