Ethiopian Cabbage
Recipe: #26265
June 18, 2017
Categories: Side Dishes, Cabbage, Carrot, Potatoes, African, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (1047.1 g)
- Calories 735.8
- Total Fat - 28.4 g
- Saturated Fat - 4.1 g
- Cholesterol - 0 mg
- Sodium - 1413.7 mg
- Total Carbohydrate - 113.9 g
- Dietary Fiber - 25.1 g
- Sugars - 26.7 g
- Protein - 14.3 g
- Calcium - 249.1 mg
- Iron - 5.2 mg
- Vitamin C - 171.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat the olive oil in a skillet over medium heat.
Step 2
Cook the carrots and onion in the hot oil about 5 minutes.
Step 3
Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.
Step 4
Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.
Tips
No special items needed.
1 Reviews
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