Braised Cabbage Tanzanian
Experience the vibrant flavors of East Africa with this Braised Cabbage Tanzanian recipe—a wholesome, aromatic dish that's as comforting as it is nutritious. Featuring tender green cabbage and sweet carrots braised in a fragrant blend of turmeric, cumin, ginger, and garlic, this dish is lightly spiced with optional red chili flakes for a subtle kick. Fresh tomatoes lend a luscious, saucy base, while a sprinkling of cilantro adds a fresh, herbaceous finish. Ready in just 45 minutes, this vegan-friendly recipe is perfect as a hearty side dish or paired with steamed rice or chapati for a satisfying plant-based main course. Elevate your weeknight dinners with this easy-to-make and irresistibly flavorful Tanzanian favorite!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium (finely chopped) Yellow onion
- 3 cloves (minced) Garlic cloves
- 1 teaspoon (grated) Fresh ginger
- 2 medium (diced) Tomatoes
- 1 small head (shredded) Green cabbage
- 2 medium (thinly sliced) Carrots
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 0.5 teaspoon (optional, adjust to taste) Red chili flakes
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Water
- 2 tablespoons (chopped, for garnish) Cilantro
Instructions
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they soften and form a sauce.
Stir in the turmeric, cumin, and red chili flakes (if using). Cook for 30 seconds to allow the spices to bloom.
Add the shredded cabbage and sliced carrots to the pot. Mix well to combine with the spices and tomato mixture.
Season with salt and black pepper, then pour in the water.
Cover the pot and let the cabbage and carrots braise over low heat for about 20 minutes, stirring occasionally, until the vegetables are tender.
Taste and adjust seasoning if necessary.
Remove from heat and garnish with chopped cilantro before serving.
Serve hot as a side dish or with rice or chapati for a complete meal.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2479 mg | 108% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 17.7 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1343 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
