Ethiopian Cabbage Dish
My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.
Servings per recipe: 5
Calories per serving: 428
Preparation time: 25m
Total cooking time: 1h 5m
Ingredients:
- 1/2 cup olive oil
- 4 carrots, thinly sliced
- 1 onion, thinly sliced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/2 head cabbage, shredded
- 5 potatoes, peeled and cut into 1-inch cubes
Directions:
- 1 Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.
Nutrion facts:
| Total Fat | 22.2g | 34% |
| Saturated Fat | 3.0g | |
| Cholesterol | 0mg | |
| Sodium | 428mg | 17% |
| Potassium | 1360mg | 38% |
| Total Carbohydrates | 54.1g | 17% |
| Dietary Fiber | 10.1g | 40% |
| Protein | 6.9g | 14% |
| Sugars | 10g | |
| Vitamin A | 9747IU | |
| Vitamin C | 92mg | |
| Calcium | 106mg | |
| Iron | 7mg | |
| Thiamin | 0mg | |
| Niacin | 5mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 81mg | |
| Folate | 104mcg |
