Ethiopian Cabbage
Ethiopian Cabbage is a delightful vegan dish combining cabbage, carrots, potatoes, and green pepper, all infused with earthy spices like cumin, turmeric, and smoked paprika. This healthy and hearty dish is perfect for a simple yet flavorful meal, loaded with nutrients and satisfying flavors.
Equipment
- Large Saucepan or Dutch oven
Ingredients
- ½ cup olive oil or canola oil
- 2 cups carrots sliced (about 4 medium carrots)
- 1 medium onion chopped
- 2-3 teaspoons minced garlic
- 1 teaspoon curry powder or turmeric
- 1 teaspoon cumin
- 1½ teaspoons smoked paprika
- 1 large tomato diced
- 1 pound potatoes cut into chunks
- 1 bell pepper chopped
- 8 cups chopped cabbage about ½ cabbage head
- ½ teaspoon cayenne pepper optional, or to taste
- Salt and pepper to taste
Instructions
- Heat the Oil:In a large saucepan or Dutch oven, heat the oil over medium heat.½ cup olive oil or canola oil
- Add Vegetables:Once the oil is hot, add the chopped onions and sauté for 1-2 minutes. Then, stir in the carrots, potatoes, and diced tomatoes.2 cups carrots, 1 medium onion, 1 pound potatoes, 1 large tomato
- Add Spices:Add the minced garlic, curry powder, cumin, smoked paprika, cayenne pepper (if using), and salt. Stir everything together to combine the flavors.2-3 teaspoons minced garlic, 1 teaspoon curry powder, 1 teaspoon cumin, 1½ teaspoons smoked paprika, ½ teaspoon cayenne pepper, Salt and pepper
- Simmer:Pour in about 1 cup of water to the saucepan and bring to a simmer. Cover and let the mixture cook for about 10-15 minutes, or until the potatoes are almost tender. Stir occasionally to prevent the mixture from sticking or burning.
- Add Cabbage and Bell Pepper:Stir in the chopped cabbage and bell pepper. Continue cooking for another 5 minutes or until the cabbage wilts and the vegetables are tender.
- Adjust Seasonings:Taste the dish and adjust the seasonings as needed. Serve warm.8 cups chopped cabbage, 1 bell pepper
Notes
- If you prefer a spicier dish, feel free to increase the amount of cayenne pepper or add fresh chili peppers.
- This dish pairs wonderfully with rice, injera, or flatbread.
- You can store any leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
Calories: 325kcalCarbohydrates: 28gProtein: 5gFat: 23gSaturated Fat: 1gSodium: 67mgPotassium: 876mgFiber: 7gSugar: 8gVitamin A: 9695IUVitamin C: 90.1mgCalcium: 102mgIron: 4.2mg
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