I got a head of cabbage in my CSA box the other week, and began scouring the internet for recipes. I had no idea what to do with it. I came across the following recipe, thought it sounded a little boring… but made it anyway. It was excellent! My 4 year old even ate it (and seconds). It’s great – very earthy. I’m now a huge fan of ethiopian food. Traditionally, you are to use carrots, but I had none and have an abundance of green beans from my CSA box. I believe the proper name for this is Tikil Gomen.
- 1/4 c. olive oil (or niter kibbeh if you have access to it)
- 4 carrots, thinly sliced
- 1 onion, thinly sliced
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground ginger
- 1/2 tsp. minced garlic
- 1 small head of cabbage, shredded
- 5 potatoes, cut into 1-inch cubes & rinsed
- Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, garlic, ginger and cabbage and cook another 5 minutes.
- Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, about 30 minutes.