Ethiopian Cabbage

13 30 92
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Ethiopian Cabbage
Health Highlights
This Ethiopian, cabbage stew is vegan, gluten-free, and comes together in under 30 minutes.

Ingredients


2 tbsp Extra virgin olive oil (or avocado)
1 tsp Garlic paste (or minced garlic)
1 tsp Ginger paste
1 tsp Turmeric, powder
1 tsp Cumin
1/2 medium Red onion (diced)
3 medium Carrots (diced)
1 potato Potato (medium; diced)
1 cup Water (or vegetable broth)
1 tsp Turmeric, powder
1/2 medium head Green cabbage (chopped finely)
1 tsp Salt
1 tsp Black pepper

Instructions


  1. In a cast-iron skillet or Dutch oven, heat olive oil on medium heat 
  2. Add garlic paste, ginger paste, turmeric, and cumin powder - be careful to add before the oil gets too hot to prevent splatter.
  3. Saute for 30 seconds to infuse the oil - when done, it should look dark throughout.
  4. Add the chopped onion and saute for about 1 minute until the onion is soft and begins to brown.
  5. Add carrots, potatoes, water and turmeric and mix well to infuse with spices 
  6. Cover and cook for 10 minutes on medium heat until carrots and potatoes are tender when pierced with a fork. 
  7. Stir in the cabbage, add salt and pepper (to taste) and cook covered again until the cabbage is properly cooked, not too soft, about 5 minutes.
  8. Serve hot with rice or injera! 

Nutrition Facts

Per Portion

Calories 92
Calories from fat 46
Calories from saturated fat 6.0
Total Fat 5.1 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.4 g
Cholesterol 0
Sodium 458 mg
Potassium 345 mg
Total Carbohydrate 11.6 g
Dietary Fiber 3.7 g
Sugars 4.6 g
Protein 1.9 g

Dietary servings

Per Portion


Vegetables 2.4

Energy sources


Pygal42%465.16492773249183173.857682617095949%303.12207468604504237.306584587058868%357.4625672679364110.1935932499925742%49%8%CarbohydratesFatProtein

Meal Type(s)

Side




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