[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian
[x] Gluten free
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: potato
[x] Oxalate Avoidance
[x] Purine Avoidance
Ethiopian Carrots + Cabbage
This was a creamy textured Ethiopian dish that I found filling and had a good aftertaste with a hint of cumin.
- 1/2 sliced medium head of cabbage
- 4 Roasted-cut carrots
- 5 Peeled and large diced medium white potatoes
- 1 Diced medium yellow onion
- 1 T Olive oil
- 1/2 C Water reserve
- 1 t Cumin powder
- 1 t Turmeric
- 1/2 t Grated Ginger (using a planer)
- Salt + Pepper to taste
- First wash hands and veggies, set up a veggie station.
- Peel and chop the onion. Peel and chop the potatoes. Halve the cabbage and cut the half you are using once again so 2 quarters remain. Chop them all up including the cabbage core (make sure the core cuts into mouth-sized pieces).
- Put oil in the pot and saute the onions, after ~2 minutes add the carrots, turmeric and cumin. Then after mixing it all up add the cabbage.
- After a few minutes of mixing the cabbage, onions, carrots and spice it is time to reduce the heat, and cover the pot to simmer for ~20 minutes. Check the food occasionally so that the water being released by the cabbage prevents the food from burning.
- For me it took 20 minutes to cook and I had to add some additional water, but cooking time depends upon the size of your veggie cuts. Once everything is soft, taste and add salt and pepper or even a touch more cumin to your taste.
I first tasted this at an Ethiopian restaurant and though it was great and filling. After looking up original recipes, I saw that many called for up to 1/3C of oil and no added water. But I do not want to use that much oil, due to calories, so I have water at a stand by to add if the mix gets too dry. I have made this without ginger and it tastes very good. Play around with the recipe and add whatever spices suit your fancy, as this can be modified in a number of ways.