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
Robert says
How do you double the recipe?
Imma says
½ cup olive or canola oil
4 cups carrots, sliced (about 8 medium carrots)
2 medium onions, chopped
5 teaspoons minced garlic
2 teaspoons curry powder or turmeric
2 teaspoons cumin
3 teaspoons smoked paprika
2 large tomatoes, diced
2 pounds potatoes, cut in chunks
2 bell pepper chopped
6 cups chopped cabbage (about a whole cabbage head)
½ teaspoon cayenne pepper or more to taste optional
Salt and pepper to taste
Then follow the recipe instructions. Hope that helps. Please let me know how it goes.
Jennifer Ramsay says
Fantastic! Thank you! I added fenugreek. This will go perfectly with the sega wat (spicy beef stew) and kik alicha (spiced yellow split peas) that I made last night. Both of those recipes noted that cooking them the night before you serve it gives the flavours time to meld.
Amy Miller says
How do you eat this? as a soup? with some kind of tortilla shell? bread?
imma africanbites says
Hi, Amy. This is more like a stew and can be served as a main dish paired with bread OR you can have it as a side to any protein.
Kelly Kale says
I made a double batch. Love it. Can I feeze this? I used all veggies from my garden
Immaculate Bites says
Hello Kelly, I’ve tried putting it in the fridge and it lasted around 4 days. I’ve never tried freezing it.
LJM says
This was wonderful. We are vegetarian so served it as meal over farro. I didn’t have the bell pepper so skipped that. I would definitely make this again!
Immaculate Bites says
Glad you enjoyed it, Lauren!
Lauren Jensen says
This is the 2nd time I have made this recipe and it’s a killer side. Very flavorful and a great way to incorporate more veggies into my diet. Thanks for sharing this recipe!
Cherie Brown says
Tasty enough to make again 02.28.21
Maura says
Did this to the letter, using lots of the spices. Great! Will now try the chicken stew and making my own spice mix as you suggested! Thanks
ImmaculateBites says
Great! Thanks so much for the feedback.
Tyler says
I was looking for something flavorful to make with the cabbage i got in my farm box. This did not disappoint! Thank you for having the cabbage go in at the end – this made the cabbage the best cabbage I’ve ever had! I wasn’t sure about the tomatoes and bell pepper, but tried them anyway, and loved it. I also made this without oil. Thank you so much! I will definitely make this again!
Sharon says
This is my second time making this dish. It is absolutely delicious. At first the amount of spices seems like it will be too much but it works perfectly. I did cut the cayenne in half. My husband doesn’t like vegetables after he tasted the dish he said several explicatives but in a good way and ended with this was right on time. Lol. Thank you. I will be trying more of your recipes.
ImmaculateBites says
Hahaha! Your husband is hilarious!! I am glad you loved this dish, Sharon. Thank you for the feedback :)!
Willa Liburd-Tavernier says
Made this minus the tomato’s for breakfast. It was delicious. My kids – 5yo and 10yo – ate it up. Delicious. Thank you!
ImmaculateBites says
Fantastic!! So glad it was a hit with your family 🙂 !
Tiffy says
As always, your recipes are simple yet so incredibly delicious!!
ImmaculateBites says
Thank you, Tiffy! I am glad you loved this dish :).
Steve Hunter says
I substituted tumeric for the curry powder and doubled the amount of spices called for also substituted chicken bone broth for the water The dish was a home run.
ImmaculateBites says
Awesome! Thanks for the feedback Steve!!
Christine says
Followed this recipe, minus green pepper, to a T, and it was wonderful! Thank you for sharing.
Ian Robertson says
A lovely recipe.
Instead of adding water I add a tin of
green lentils with all the liquid.
It shows how simple and cheap healthy
living can be. Thank you for sharing.
ImmaculateBites says
Thanks for the tip Ian. And thanks for stopping by!