July 06, 2017
Comfort Food, Dinner, Main Dish,
Side Dishes, Vegetables, Cabbage, Carrot, Potatoes , African, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy more
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"This is a dish from Ethiopia. I've never thought of combining potatoes with cabbage, but it seems they do that in Ethiopia. Always open to new ideas!"
Trim and chop the cabbage as desired; wash and pat dry.
Saute the onion, leek or green onions with 4 tablespoons of oil and ¼ cup of water until tender, about 5 minutes.
Add 1/4 cup of water, garlic, ginger, and turmeric to the onion mixture. Stir for 5 minutes.
Add potatoes, carrots and cabbage to the sauce. Stir for 5 minutes.
Add Italian seasoning, salt and black pepper. Stir well. Cook for 25 minutes on medium low heat, stirring occasionally.
Add sliced hot green peppers. Mix well. Remove from heat.
Serve it cold or warm, with Injera or rice.
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