Ethiopian Cabbage

This healthy combination of crunchy cabbage, tender carrots, and potatoes is infused with deep, earthy spices. Absolutely delicious, vegan, and naturally gluten-free!

Course Main

Cuisine African

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 373kcal

Author Imma

Ingredients

½ cup (120ml) olive oil or canola oil
1 medium onion, chopped
2 cups (110-150g) sliced carrots (about 4 medium carrots)
1 pound (450g) potatoes, cut into chunks
1 large tomato, diced
2-3 teaspoons (10-15g) minced garlic
1 teaspoon (2g) cumin
1½ teaspoons (3g) smoked paprika
1 teaspoon (2g) curry powder or turmeric
½ teaspoon (1g) cayenne pepper (more or less to taste)
salt and pepper to taste
8 cups (600g) chopped cabbage (about ½ cabbage head)
1 bell pepper, chopped

Instructions

Heat oil over medium heat in a large saucepan or Dutch oven.
Add the onions and let them saute for a minute or two, then add the carrots, potatoes, and tomatoes.
Stir in the spices: garlic, cumin, smoked paprika, curry, cayenne pepper, salt, and black pepper.
Simmer for about 5 minutes, stirring occasionally to prevent burning.
Pour about 1 cup of water into the saucepan (add more as needed). Simmer for 10-15 minutes until the potatoes are almost tender.
Finally, add cabbage and green pepper, stir, and continue cooking for about 5 minutes.
Adjust for seasonings. Serve hot.

Notes

If you want to freeze it, you may want to leave the potatoes out and add them later.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition