Ethiopian Cabbage: You'll Love This Vegan, Gluten-Free, One Pot Recipe!

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: turnips

Sweet potatoes add nutrients and flavor while turnips are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with spices

Homemade stock is fresher, while water with spices is cost-effective.

carrots

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, and cabbage is often cheaper.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen peas

Asparagus is nutritious, while frozen peas are budget-friendly.

Chop half a medium onion into a fine dice.

Remove the stem of the cabbage and chop it into thin slices.

Peel the carrots and chop them into small pieces.

Chop the potato into small pieces, roughly equal to the carrots.

Heat 2 tablespoons of olive oil in a cast iron braiser over medium heat.

Add minced garlic and ginger paste; stir to combine.

Add turmeric and cumin; mix well and let cook for a few seconds.

Add diced onions to the skillet and stir to combine with the spices.

Add chopped carrots and potatoes to the skillet; mix together.

Add 1 cup of water and stir well; cover with a lid and cook for about 10 minutes.

Check if the carrots and potatoes are cooked by piercing with a fork; if not, continue cooking until tender.

Once cooked, add the chopped cabbage and stir until combined.

Season with salt and pepper to taste; let cook for about 5 minutes until cabbage is cooked but still crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary