Tikil Gomen Ethiopian Cabbage

This ethiopian dish is made with potatoes cabbage onion and carrots. Onion thinly sliced lengthwise. 1 head green cabbage chopped.

Olivia Luz

2 tablespoons water or as needed. Toss in the carrots and onion and saute them in the oil for about 5 minutes. Reduce heat to low med cover with a tight lid and let it cook down for 25 minute or until potatoes and cabbage is tender which will depend on how large you chop potatoes. 2 small to medium onions thinly sliced. 1 3 cup coconut oil.

4 carrots peeled and sliced. Heat the olive oil in a 6 5 quart covered stockpot over medium high heat. 3 russet potatoes peeled and chopped into 1 inch cubes. Add chopped cabbage to pan toss to make sure incorporated fully. Add more seasoning if you wish or salt and pepper.

2 cloves garlic pureed. Stir in the seasonings salt pepper cumin turmeric ginger and toast for a minute. 1 cup chopped carrots. Add water which will settle in the bottom of the pan and keep things from burning add potatoes and cabbage and mix. This ethiopian dish is made with potatoes cabbage onion and carrots.

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Teaspoon ground turmeric. Cover pan and cook for approximately 15 minutes or until cabbage and other vegetables have softened. Add in the cabbage and potatoes. 1 tbsp fresh ginger pureed. 1 teaspoon minced garlic.

Add salt turmeric and black and crushed red or jalapeno peppers and mix thoroughly until all vegetables are coated with spices. 1 pinch salt and ground black pepper to taste. Head cabbage diced and rinsed. 3 tablespoons vegetable oil. Add salt turmeric and black and crushed red or jalapeno peppers and mix thoroughly until all vegetables are coated with spices.

3 tablespoons vegetable oil. Teaspoon ground turmeric. 2 cloves garlic pureed. 4 carrots peeled and sliced. 2 tablespoons water or as needed.