July 14, 2017
Main Dish, Side Dishes, Vegetables,
Cabbage, Carrot, African, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spices, Spicy more
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"A mild cabbage, carrot and green bean stew."
Put the carrot, onion, oil, ginger, garlic, and salt in a large saucepan. Cook over medium heat, stirring frequently to prevent sticking or burning, until the onion is soft and translucent, about 5 minutes.
Stir in the turmeric, cardamom, and cloves and cook for 1 minute. Add the cabbage and water and stir well to combine.
Cover and cook, stirring occasionally to prevent scorching, for 10 minutes. Add the chiles, cover, and cook until the cabbage is very tender and the carrots are soft, about 5 minutes longer. Season to taste with pepper, and additional salt if needed.
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What a delightful veggie dish! The dish has a yellow cast, with familiar flavors yet exotic enough to be special. The jalapenos I had on hand were very spicy so red bell pepper strips were substituted for one. I served with homemade injera bread and enjoyed the experience. Will definitely make again!