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Ethiopian Cabbage


  • 3 -4tablespoons olive oil
  • 4carrots, thinly sliced
  • 1onion, thinly sliced
  • 1teaspoon sea salt
  • 1⁄2teaspoon ground black pepper
  • 1⁄2teaspoon ground cumin
  • 1⁄4teaspoon ground turmeric
  • 1⁄2head cabbage, shredded
  • 5potatoes, peeled and cut into 1-inch cubes


  • In a medium skillet heat the olive over medium heat; add the carrots and onion and cook in the hot oil about 5 minutes.
  • Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.
  • Stir in the potatoes; cover and reduce heat to medium-low; cook 15 to 20 minutes or until potatoes are soft.


  • Charlotte J

    This was very good. In step 2, I simmered it for 15 minutes and step 3 for 10 minutes, this left the cabbage and potatoes firm but not crisp. I’ll be making this again. With this recipe, you can have a side dish to any meal in a short time. Made for ZWT7-Africa

  • Debbwl

    This is very down home style dish that made for a nice vegetarian lunch. Made as written and am sure we will be enjoying again soon. Thanks for the post.

  • Debbie R.

    I might have liked this, but in comparison to some of the same that I get from a nearby Ethiopian restaurant, this was bland, and there were too many potatoes compared to cabbage.

  • Paka
  • angelique0202

    This was good, but I'll change it up next time; too many potatoes. Next time I'll use one, no more than two potatoes, use the whole cabbage instead of half, and use a little more seasoning. I added garlic too. Yum!

  • Maito

    This is my favorite dish at Ethiopian restaurants, and though it does taste different, it is quite comforting and good. I used only a tablepoon of oil (with a nonstick pan), less salt, and probably triple the spices, plus a pinch of berbere to spice it up a tiny bit. I thought the ratio of all the ingredients was just right.

  • poweranni

    This was run-of-the-mill cabbage and potatoes w. a dash of turmeric and cumin. There was some ingredient missing that would have given it an Ethiopian flair.

  • VeggieChallenge

    Delicious. As a previous commenter noted, I boiled the potatoes separately to speed things up. I used a very large dense head of cabbage, so half was fine. I used green onions from my garden as well as Jerusalem artichokes in place of some of the potatoes.

  • Bugeah

    I thought this was a little bland, and I also had a problem with it sticking to the bottom of the pan despite using oil. I dumped in a whole bunch more spices and about a cup of water to keep it from sticking to the pan and that turned out pretty tasty. This is probably good for someone who’s not used to spicy foods, but we love lots of strong flavors.

  • Maryland Jim

    Wow, we really like this recipe! I did not peel the red skin potatoes, thought it gave a nice color to the dish. Made for ZWT7 Saucy Silverado’s