Description
This is one of many Ethiopian dishes. It is a typical dish that is served alongside other dishes on injera. It’s very simple and tastes great. There are many variations on this recipe; it can be prepared with just the cabbage, with carrots and potatoes, with meat, and so on.
Ingredients
- 3 tablespoons vegetable oil
- ½ onion, thinly sliced lengthwise
- 1 cup chopped carrots
- 1 teaspoon minced garlic
- ¼ teaspoon ground turmeric (Optional)
- salt and ground black pepper to taste
- ⅔ head cabbage, diced and rinsed
- 2 tablespoons water, or as needed
Instructions
- Heat oil in a pot over medium heat. Cook onion in hot oil until translucent
- about 5 minutes. Stir in carrots
- garlic
- turmeric
- salt
- and black pepper. Cook and stir until flavors are combined
- about 7 minutes. Add cabbage and mix well.
- Cover the pot
- reduce heat to medium-low
- and cook until cabbage is tender but not completely soft
- about 20 minutes. Add water if vegetables look dry.
Cook Time: 32 mins
Total Time: 32 mins
Servings: 4