Ethiopian Carrots + Cabbage

A pot of carrots, potatoes, and cabbage. — Photo by PattyCooks.

[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.

5 from 1 vote

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Course: Dinner

Cuisine: Ethiopian

Keyword: carrots and cabbage, Ethiopian, Vegetarian

Servings:

Calories: 149kcal

Author: Patty

Ingredients

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

Instructions

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.

Notes

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.

Nutrition