Ethiopian Cabbage Dish
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 ml olive oil
- 1 medium onion (s)
- 4 carrot (s), thinly sliced
- 5 m potato (s), cut into 2 cm cubes
- 0.5 ½ head white cabbage, thinly sliced
- 1 teaspoon salt, coarse or normal salt, but less then
- 0.5 teaspoon ½ black pepper, freshly ground
- 0.5 teaspoon ½ ground cumin
- 0.25 teaspoon ¼ turmeric, ground
Print Recipe
Pin Recipe Instructions
- Cook the carrots and onions in hot olive oil for about 5 minutes over medium heat. Now add the spices and cabbage for 15 to 20 minutes, then the potato cubes. Put the lid on and reduce the temperature slightly. It takes another 20 to 30 minutes until the potatoes are cooked, depending on the size of the cubes.
- I got to know the recipe in a vegetarian-gluten-free household. Really tasty, and not too exotic.
- Tip:
- This dish does not need water, but with the oil you should stick to the recipe.
- I recommend cooking it in larger quantities, because we get cravings and then unfortunately there are no leftovers.
- You shouldn`t overdo it with turmeric (turmeric), you can reduce that with extrapolated portion specifications. Wooden spoons are easily stained by it forever.
- So far I have cut or grated it very thinly and I like it that way. With coarser cabbage it is sure to be more snappy.
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