Ethiopian Cabbage

Difficulty Level : Easy

Serves: 6 people

Cooking Time : 45 mins

Ingredients

FOR INFUSED OIL

2 tbsp olive oil, can substitute avocado oil

1 tsp minced garlic

1 tsp ginger paste

2 tsp turmeric powder, divided

1 tsp cumin powder

FOR ETHIOPIAN CABBAGE STEW

½ red onion, diced (medium size)

3 carrots, diced (medium size)

1 potato, diced (medium size)

1 cup water, or vegetable broth – see note for color differences

½ cabbage, medium head (chopped finely)

1 tsp salt

1 tsp black pepper, freshly ground

Instructions

1. In a cast iron skillet or Dutch oven, heat olive oil on medium flame 
2. After about 30 seconds, add minced garlic, ginger paste, 1 tsp of turmeric, and cumin powder – be careful to add before the oil gets too hot, otherwise it will splatter!
3. Saute for 30 seconds to infuse the oil – when done, it should look dark throughout. Now, add the chopped onion and saute for about 1 minute until the onion gets brown 
4. Then, add carrots, potatoes, water and turmeric and mix well to infuse with spices 
5. Cover and cook for 10 minutes on medium flame. Then, open and check if the carrots and potatoes are cooked by piercing them with a fork. If not, cook for a few more minutes until they’re soft. 
6. Then, stir in the cabbage, add salt and pepper (to taste) and cook covered again until the cabbage is properly cooked, but not too long that it becomes mushy (I’ve found this takes roughly 5 minutes). Serve hot with rice or flatbread!