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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Ethiopian Cabbage. A favorite, and not really prompting ostracism... honest... For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!! Ingredients:
3 -4 tablespoons olive oil |
4 ounces shredded carrots |
1 small onion, chopped fine |
1/2 teaspoon ground black pepper |
1 1/2 cups water |
1/2 teaspoon ground cumin |
1/4 teaspoon ground turmeric |
16 ounces chopped green cabbage (coleslaw mix with green cabbage, carrots and red cabbage works great) |
500 g potatoes, cubes pre-cooked |
Directions:
1. In a medium skillet heat the olive oil over medium heat. Add the carrots and onion and cook in hot oil about 5 minutes.
2. Add the pepper, cumin, tumeric, water, potatoes and cabbage and cook 40 minutes.
3. Add 90 minutes of cooking time if starting with raw potatoes.
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