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Ethiopian Cabbage Dish

July 21, 2015



  • ½ c. olive oil

  • 4 carrots, thinly sliced

  • 1 onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 tsp. Sea salt

  • pinch black pepper

  • 1 tsp. Ground cumin

  • 1 tsp. turmeric

  • ½ head cabbage, shredded

  • 5 potatoes, peeled and cut into 1” cubes


  1. Heat olive oil in a skillet over medium heat. Cook the carrots and onion in the oil for about 5 minutes.

  2. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook for another 15 to 20 minutes. Add the potatoes; cover.

  3. Reduce heat to medium-low and cook until potatoes are soft, 20-30 minutes.

Serves 5

2 Comments leave one →
  1. July 25, 2015 1:13 pm

    I am making this now, while your garlic is being harvested. I needed a cooler endeavor than being in the fields – cooking inside instead of out! Michelle Cameron

  2. July 27, 2015 9:47 pm

    The dish is delicious…got better a day later too!

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