Saturday, July 25, 2009

Ethiopian Cabbage

Not even sure where I got this recipe anymore, because I've been using it for almost a year now. The only "exotic" ingredients you need are turmeric, cumin seed and some spicy pepper (personally, I like 'em all!).

Almost Ethiopian Cabbage

2 small to medium potatoes, skin on, cubed (1 inch cubes)
½ small head of cabbage, chopped into 3 inch pieces
2 carrots, cut into 2 inch sticks
1 cup of coarsely-chopped onions
1½ tbs. minced garlic
½ tsp. finely minced ginger
1 jalapeño, finely diced
1½ tsp. turmeric
1 tsp. cumin seed, roasted
2 tbs. butter
1 cup chicken stock or water


Sauté the onions in butter until golden brown. Add garlic, ginger, and jalapeño. Add spices (turmeric & cumin seed) and fry for another minute.

Add the potatoes and carrots and stir, covering them with spices and onions. Add the stock and allow it to come to a simmer, add salt and stir.

Add the cabbage pieces; cover the pan and allow the cabbage to wilt for 3 minutes. Turn the heat down to a gentle simmer, stir in the wilted cabbage, and simmer for 40 minutes, stirring often (every 5 minutes or so).

I seriously miss non-Japanese-food sometimes here, and this always hits the spot.

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