Ethiopian Cabbage
Discover the vibrant flavors of Ethiopian cuisine with this hearty and wholesome Ethiopian Cabbage recipe. Featuring a perfect blend of warm spices like turmeric, cumin, and paprika, this vegan-friendly dish combines tender cabbage, carrots, and potatoes for a comforting, nutrient-packed medley. With just a handful of pantry staples and 50 minutes from start to finish, this one-pot wonder is as simple as it is flavorful. Serve it alongside injera, fluffy rice, or crusty bread to create a satisfying meal packed with bold, aromatic goodness. Ideal for a family dinner or meal prep, this Ethiopian Cabbage recipe is a must-try for lovers of global cuisine and wholesome comfort food alike.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoons ground paprika
- 1 medium head, chopped cabbage
- 4 medium, peeled and sliced carrots
- 3 medium, peeled and cubed potatoes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup water
Instructions
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, turmeric, cumin, and paprika, cooking for an additional 1-2 minutes until fragrant.
Add the chopped cabbage to the skillet and stir well to coat it with the spices.
Add the sliced carrots and cubed potatoes to the skillet, mixing them into the cabbage mixture.
Season with salt and black pepper, adjusting to taste.
Pour in the 1/4 cup of water and stir. Cover the skillet with a lid and reduce the heat to medium-low.
Let the vegetables cook for 25-30 minutes, stirring occasionally, until the carrots and potatoes are tender and the cabbage is soft.
Remove the lid and cook for an additional 3-5 minutes to allow any excess liquid to evaporate.
Serve warm as a side dish or with injera, rice, or bread for a complete meal.
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.1 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 701 mg | 15% | |
*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.
