John Myers
Ethiopian Cabbage Dish
The perfect ethiopian cabbage dish recipe with a picture and simple step-by-step instructions.
- 1 head White cabbage, small
- 1 piece Medium onion
- 2 piece Carrots, large or 3-4 medium-sized
- 3 Discs Ginger root, chopped up
- 3 Toes Garlic, chopped
- 1 tsp Curry arabica
- 0,5 tsp Ground cumin
- 1 piece Dried chilli pepper
- 5 piece Potatoes, great
- 100 ml Olive oil
- Salt
- Dice the onions, cut the carrots into slices that are not too thick (cut large carrots in half lengthways), cut the ginger and garlic very finely. Finely chop the cabbage. Heat the oil in a saucepan and briefly fry the onions, garlic and ginger, add the carrots and simmer for about 5 minutes.
- Then add the spices (be careful with the chilli pepper, possibly first half and then season with it, not that it gets too hot) and stir in the finely chopped cabbage, put the lid on the saucepan and cook over medium heat for about 15 minutes let cook.
- In the meantime, peel the potatoes and cut them into cubes (approx. 1.5 – 2 cm). Add to the cabbage, stir, salt and, if necessary, add a splash of water to prevent it from burning or a little more oil. Put the lid back on and simmer again for about 15 minutes until the potatoes are soft. Season to taste with salt and pepper.
- Possibly. Add 100 g of peanuts to the finished stew – depending on your taste.
- This is the vegetarian variant, if you like it hearty, you can add some diced smoked pork belly, smoked pork or roast leftovers.
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