ethiopian cabbage and carrots recipe

Written ByJenny Smyth Posted on
ethiopian cabbage and carrots recipe
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The Best ethiopian cabbage and carrots recipe

I’m so excited to share with you one of my family’s favorite recipes – Ethiopian cabbage and carrots. This dish has become a staple in our household, and for good reason.

It’s easy to make, packed with nutrients, and the flavors are simply amazing. The combination of tender cabbage, crunchy carrots, and aromatic spices is a match made in heaven.

My kids love helping me prepare this recipe, and it’s always a treat to see them devouring the finished product. But what I love most about this recipe is its versatility – it’s perfect for a quick weeknight dinner, a special occasion, or even as a side dish for a family gathering.

Plus, it’s incredibly healthy, making it a guilt-free pleasure for all of us. So, let’s dive into the world of Ethiopian cuisine and explore this delicious recipe together!

Ethiopian Cabbage and Carrots

Ethiopian Cabbage and Carrots

4.8 from 616 votes

This vibrant dish features tender cabbage and carrots simmered with aromatic spices like turmeric and ginger. It is a staple in Ethiopian cuisine, often served as part of a larger platter with injera.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Vegetables

1 medium green cabbage, chopped into 1-inch pieces
3 large carrots, peeled and sliced into 1/4-inch rounds
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

For the Seasoning

2 tablespoons olive oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 cup water

👨‍🍳Directions

1Heat the olive oil in a large skillet or Dutch oven over medium heat for about 2 minutes until shimmering.
2Add the sliced onion and cook, stirring occasionally, for 5 to 7 minutes until it becomes soft and translucent.
3Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4Add the ground turmeric, cumin, cardamom, salt, and black pepper, and stir to coat the onions evenly with the spices.
5Add the chopped cabbage and sliced carrots to the pot, stirring well to combine with the onion mixture.
6Pour in the water and bring the mixture to a gentle simmer over medium heat.
7Reduce the heat to low, cover the pot, and let the vegetables cook for 20 to 25 minutes.
8Stir occasionally to prevent sticking, until the cabbage is tender and the carrots are fork-tender but still have a slight bite.
9Taste the dish and adjust the salt if needed.
10If there is excess liquid, uncover the pot and cook for an additional 2 to 3 minutes over medium heat to evaporate it.
11Serve hot as a side dish.

🔧Equipment

Large skillet or Dutch oven with lid
Wooden spoon
Cutting board
Chef’s knife
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 320mg🌾Total Carbs: 26g🥦Dietary Fiber: 7g🍬Sugars: 12g🥩Protein: 4g

📝Notes

For a more authentic Ethiopian flavor, add a pinch of berbere spice mix along with the other spices. This dish can be made ahead and reheated, as the flavors deepen over time. Serve with injera or as a side to lentil stews.

Watch Video Of How Ethiopian Cabbage and Carrots Works

This Ethiopian cabbage and carrots recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with family and friends. The best part?

It’s incredibly easy to make ahead of time and refrigerate or freeze for later use. Simply reheat it when you’re ready to serve, adding some extra spices if needed.

❓ Frequently Asked Questions About Ethiopian Cabbage and Carrots

1. What is the origin of Ethiopian cabbage and carrots?

This dish is a traditional staple in Ethiopian cuisine, where cabbage and carrots are commonly used in many recipes. The combination of these two vegetables is believed to have been influenced by the country’s rich cultural heritage and its history of trade with neighboring countries.

2. What are the key ingredients in this recipe?

The main ingredients in Ethiopian cabbage and carrots are cabbage, carrots, onions, garlic, ginger, cumin powder, coriander powder, salt, black pepper, and vegetable oil.

3. How do I prepare the cabbage for this recipe?

To prepare the cabbage for this recipe, you will need to chop it into small pieces and then sauté it in oil until it’s softened.

4. Can I substitute other vegetables for the cabbage and carrots?

While cabbage and carrots are traditional ingredients in this recipe, you can substitute other vegetables like broccoli or cauliflower if you prefer.

5. How do I store leftovers from this recipe?

Leftovers from this recipe can be stored in an airtight container in the refrigerator for up to 3 days.

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