A mild, comforting dish of cabbage, carrots, and potatoes braised with turmeric, garlic, and ginger until tender and golden.
Ingredients
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1/2 head green cabbage, chopped
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3 carrots, sliced
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2 potatoes, cubed
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1 large onion, sliced
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4 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tsp turmeric
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2 tbsp olive oil
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Salt and black pepper
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1/4 cup water
Instructions
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1
Heat olive oil in a large pot over medium heat. Add sliced onions and cook for five minutes until translucent.
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2
Add garlic, ginger, and turmeric, stirring for one minute until fragrant and the oil turns golden yellow.
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3
Add potatoes and carrots first, as they take longer to cook. Stir to coat with the turmeric oil mixture.
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4
Add cabbage on top, season with salt and pepper, add water, cover, and cook on low heat for twenty minutes.
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5
Stir halfway through cooking. All vegetables should be tender but not mushy, retaining their distinct shapes.
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6
Serve as part of a beyaynetu platter or as a side dish alongside any Ethiopian stew and injera.
Did You Know?
Tikil gomen is the dish that proves Ethiopian cuisine is far more than just spicy stews, showcasing the gentle, aromatic side of the kitchen.