Ethiopian Cabbage

So many world cuisines use plants in such interesting and delicious ways. Ethiopian dishes are among my favorites.

This Ethiopian cabbage dish is comfort food at its best. Try it; it may become a favorite at your house, too.

– Linda Nelson

Ethiopian Cabbage


1/4 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
water as needed


Heat the oil in a large, heavy pot, and soften the carrots and onions for about five minutes. Add the salt, pepper, cumin, and turmeric along with the cabbage. Cook for about 15 minutes or until the carrots are softened. I have radically reduced the oil called for in the original recipe so you may need to add small amounts of water to keep the mixture from sticking or scorching. Keep an eye on it!

Add the potatoes, and cook covered for 20 to 30 minutes or until they are cooked through. Again, it may be necessary to add some water.

Adapted from all


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