Ethiopian Cabbage. A favorite, and not really prompting ostracism… honest…
For a complete Ethiopian feast, make this dish with (other recipes from my book):
– Lentils of Doom
– Tofu Dorowat (if you like tofu, or are accomodating a vegetarian… chicken otherwise)
– Beef Stew in Berbere Sauce
Making these four dishes together, you can:
– Pick up one lg white onion and chop it finely. Split it four ways between the dishes.
– Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew
Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage.
Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy’s Confectionary on 7th between 11AM and 5PM. YUMM!!!
Ingredients: [‘olive oil’, ‘carrots’, ‘onion’, ‘ground black pepper’, ‘water’, ‘ground cumin’, ‘ground turmeric’, ‘green cabbage’, ‘potatoes’]
Quantity of Ingredients: [“3 -4 tablespoons olive oil”,”4 ounces shredded carrots”,”1 small onion, chopped fine “,”1/2 teaspoon ground black pepper”,”1 1/2 cups water”,”1/2 teaspoon ground cumin”,”1/4 teaspoon ground turmeric”,”16 ounces chopped green cabbage (coleslaw mix with green cabbage, carrots and red cabbage works great)”,”500 g potatoes, cubes pre-cooked “]
Number of Servings: 6
Steps: [‘In a medium skillet heat the olive oil over medium heat. Add the carrots and onion and cook in hot oil about 5 minutes.’, ‘Add the pepper, cumin, tumeric, water, potatoes and cabbage and cook 40 minutes.’, ‘Add 90 minutes of cooking time if starting with raw potatoes.’]