Ethiopian Cabbage Dish

Ethiopian Cabbage Dish

Side Dish Vegetables Cabbage

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


  • 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


  • 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