Ethiopian Cabbage – A healthy combination of carrots, potatoes, green pepper infused with earthy spices. Delicious vegan recipe.
Eating healthy vegan meals doesn’t always mean you have to sacrifice flavor. This is one of those recipes that truly is flavorful with earthy spices.
We often cooked cabbage carrots stew at home with meat or fish never crossed my mind, of braising it without protein. So when I found this Ethiopian Stewed cabbage, I was immediately smitten that whatever I was looking for, quickly disappeared -I had to give it a try, adding more ingredients to make it tasty.
I very seldom eat cabbage in restaurants. You know why? because it is a vegetable that is so easily ruined with over cooking-giving off a distinct smell and taste. In my humble opinion, I think cabbage is best cooked briefly.
In this recipe, cabbage is paired with carrots, onions, potatoes and a variety of bold spices- cumin, curry, garlic and cayenne pepper for some heat. You may add or subtract any spice for personal preference.
If you are up for it enjoy with this Ethiopian Chicken Stew Here
Enjoy!
Originally published in November 2013, updated with fresh new photos
How To Make Ethiopian Cabbage
Watch How To Make It
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Ethiopian Cabbage
Ingredients
- ½ cup olive 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
- 1 1/2 - teaspoon smoked paprika
- 1 large tomato diced
- 1- pound potatoes cut in chunks
- 1 bell pepper chopped
- 8 cups chopped cabbage about ½ cabbage head
- ½ teaspoon cayenne pepper or more to taste optional
- salt and pepper to taste
Instructions
- • In a large saucepan or Dutch oven, heat oil over medium heat.
- • Add onions, give it a minute or two then add, carrots, potatoes and tomatoes.
- • Stir in all the spices; garlic, cumin, smoked paprika, curry, white pepper, cayenne pepper, and salt.
- • Simmer for about 5 minutes, stirring occasionally to prevent burns.
- • Pour in about 1 cup water to the saucepan , you may have to add more if needed. Continue to simmer for about 10-15minutes until the potatoes is almost tender.
- • Finally add cabbage and green pepper, stir Continue cooking for about 5 minutes.
- • Adjust for seasonings. Serve warm
Bobbye says
Well hello.
I’m writing to say how lovely this meal is amazing. I added some Ethiopian berbere seasoning. Today is day two, I cannot wait.
Best,
Bobbye
Lexi says
Delicious ! I used 1/4 cup oil and added some green onion ! Wonderful recipe my dear, I had to shred some cabbage for my class and didnt know what I could make with it so thank you !
SHAROLYN says
I made this today and it was delicious. I had a version of it at a locally owned African restaurant and decided to try it. Thank you for sharing.
ImmaculateBites says
My pleasure! So happy to hear it worked out well.
Rudoplh says
Thank you for sharing this recipe: cooked it two days ago, super yummy, never knew what cabbage can taste like when prepared properly 😉
Lauren says
Yum! Great recipe!
This comes together quickly and is super flavorful. I excluded the oil and it still came out wonderful. I agree with another commenter, this tastes even better the next day!
ImmaculateBites says
Awesome! Thanks foo the feed back!
Teresa says
Tried this the other night. Delicious! Everyone enjoyed this cabbage dish. Followed your recipe exactly, except for omitting the cumin, husband is not a fan. We had this as our main dish with some rolls, wild rice soup, and some grapes. The best part…it was EVEN BETTER the next day! Just had this, and already craving it…can’t wait until we can have it again! Thank you!!!
Sarah Jean says
I’m trying this tonight can’t wait ! Thanks for the recipe. 🙂
imma africanbites says
You’re welcome, Sarah. Thanks for trying it out.
Pickapeppa says
I’m not normally a fan of cabbage, that sulphurous smell always reminding me of school dinners and canteens. But I’d bought a white cabbage to make coleslaw and was wondering what to do with the leftovers. So when I found this recipe I decided to try it out this evening. It went down a treat with the whole family and I’ll definitely be making it again. Thank you for sharing it!
imma africanbites says
Yaaay! I’m glad you love it. Thank you for letting me know.
Deborah says
This cabbage & potato dish is soooooo good! I kept bypassing the recipe because of the amount of oil called for, but it looked so delicious that I decided to make it with only half the oil and see how it turned out. I’m so glad I did. I can’t imagine it tasting any better with more oil! I did add some ground ginger and coriander and cut back a little on the cayenne pepper, but otherwise followed the recipe. My husband agrees that this recipe is a keeper. Thanks.
imma africanbites says
Thanks for those sharing those tips, Deborah. Glad you and your husband like it. 🙂
J.Y. says
Was looking for a variation of the cabbage i usually make and came across this one (also saw one from allrecipes) and I LOVE it!!!! The spices were just right…Thank you for sharing this delicious recipe!!!
ImmaculateBites says
Great glad you liked it.
Selenia C. says
My daughter is vegan and I am vegetarian, I finish this recipe right now and is
Oh my God!!!! Delicious and so easy to cook. Thank you Africanbites .com
imma africanbites says
Wohoo! I’m so happy it turned out well for you, Selenia! Thank you for letting me know.
Kerstin Decker says
I will make this tonight it sounds so good, but I do not add the oil, since I am an fat free vegan. Just a note, all vegetables have all the protein a person needs. Animal proteins are not needed. Thank you for this recipe though, let you know How we liked it. Perhaps I put it into my food demonstrations I do for healthy eating.
ImmaculateBites says
Can’t wait to hear your feedback! Thanks for stopping by!
Selenia says
Kermit D. The oil in the recipe is not animal oil es vegetable oil. More more flavor, coconut oil is super good for this dish.
Susan says
She doesn’t add oil not because it may be an animal product, but because she is oil-free. I am too. You can easily substitute the oil with veggie broth or water.
Camz says
I’m vegan as well but I recently learned that you need some fat in order to absorb the nutrients in the vegetables because the vitamins are not water soluble. There was a study done by Wendy White regarding that. This article might help: ttps://www.news.iastate.edu/news/2017/10/09/saladvegetablesandoil
Imma Adamu says
Thanks for this, will definitely check it out!
Theresa wills says
2nd time making this and its so amazing. Definitely adding to my staple. Thanks so much!
raschelle says
I was searching for a cabbage recipe and I came across your page. Made this tonight and it was delicious. I had to add some more spices though in the end (doubled your recipe) because it was still not as spicy as I thought. Maybe because my half cabbage was a much bigger. But really enjoyed this dish. Thank you.
ImmaculateBites says
Hi Raschelle! So thrilled to hear this ! Glad to hear it all worked out well for you.
Kelly says
Holy deliciousness!
I get a box of “ugly” (imperfect, rejected by supermarkets) produce delivered to my door every other week and this morning I received cabbage, potatoes and carrots. When I looked up recipes for those things I was expecting the usual Irish fare. The spices in this dish are so deeply warming on a winter’s night.
I think I know what I’ll be doing with the other half of the cabbage…remaking this recipe.
Thank you!
ImmaculateBites says
Awesome! So happy to hear this ! Happy Cooking!!!
Tayo says
Hello, love this recipe. I am definitely trying it.
How long can it stay in the fridge/freezer?
ImmaculateBites says
Hi , Mine usually last about 4 days, in the fridge . Never tried freezing it .