Description
A fragrant Ethiopian cabbage stew simmered with potatoes, carrots, and aromatic spices, ideal for a vegan meal.
Ingredients
Scale
- 3 tablespoons ghee
- 1 large onion, halved and thinly sliced
- 4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely grated
- 1½ teaspoons ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander (optional)
- ¼ teaspoon black pepper
- 1 jalapeño or green chili, whole
- ½ medium green cabbage, cored and cut into 4cm chunks
- 3 medium carrots, peeled and sliced into 1cm rounds
- 3 medium potatoes, peeled and cut into 2cm cubes
- ½ cup (120ml) water (if needed)
- 1½ teaspoons fine salt
- Juice of ½ lemon
Instructions
- Heat the ghee in a large pot over medium heat. Add garlic and ginger, stir for 30 seconds. Add turmeric, cumin, coriander, and black pepper; stir for 60 seconds.
- Add the sliced onion to the spiced ghee. Cook, stirring occasionally, for 6–8 minutes until soft and translucent.
- Add the cabbage chunks, carrot rounds, and potato cubes. Stir to combine and coat with the spiced onion mixture. Add a splash of water.
- Cover with a tight-fitting lid and reduce heat to medium-low. Cook undisturbed for 10 minutes, then stir gently.
- Continue to cook covered for another 10–15 minutes until the potatoes are tender and the cabbage is silky.
- Remove the jalapeño, squeeze lemon juice over the stew, and stir. Adjust salt to taste.
Notes
Turmeric stains easily; use dark surfaces and be cautious with clothing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg