Sunday, November 22, 2015

Ethiopian Cabbage and Potatoes

Lately I have been eating a wide variety of foods - Thai, Indonesian, Middle Eastern, Indian.  All this has made me realize how bland American food really is.  While for some people a roast and potatoes just hits the spot, it doesn't do it for me.  For one, I don't eat meat.  Secondly, I just happen to love all the flavorful spices incorporated in these other foods.  So delicious!  I had recently cooked some cabbage up and had a hard time having it taste really good without the usual ham hock or chicken stock.  When I googled vegan cabbage dishes this one came up.  No problem with flavors - plenty of it!  The only thing I would do is cut the potatoes a bit smaller next time and keep larger pieces of cabbage.  Mine were shred so small they disappeared!  This dish can be a main meal with some crusty bread on the side or this can be a side dish.  Either way, enjoy!  (I deviated from the original recipe after reading some of the comments and what I am posting is my version.)

1/4 cup olive oil
4 carrots, sliced thin
1 onion, sliced thin
1 tsp sea salt
1/2 tsp ground pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cup up into 1 inch cubes

Heat the olive oil in large skillet over medium heat.  Cook the carrots and onions in the hot oil for about 5 minutes.  Stir in salt, pepper, cumin, turmeric and cabbage and cook about another 15 minutes.  Add potatoes, cover and reduce heat to medium low and cook for about 25 - 30  minutes, stirring occasionally,
 until potatoes are soft.  (Mine took 30 minutes.)

2 comments:

Cheryl Dunkin said...

That looks amazing, I once tried Cabbage Steaks and it was quite delicious!

Pam said...

It looks tasty. I've never had Ethiopian recipes before.