Our Ethiopian-style cabbage, carrots, and potatoes dish

We had a pitch-in Thanksgiving Friendsgiving dinner at work yesterday. I decided to bring Ethiopian-style cabbage, carrots, and potatoes because it’s such an amazing dish and it really needs to be shared with just about everyone. I’m not the biggest fan of cabbage, but I find this dish pretty irresistible.

Ethiopian cabbage,  carrots,  and potatoes

Since I modified this recipe, I’m going to go ahead and share how I made it. This serves two purposes: 1) I want to be able to find the modified recipe instead of trying to figure out what I did to the original. Yes. I’m being selfish. 2) Y’all can have some for Thanksgiving. Or Christmas. Or New Year’s Day. Because it’s good luck to eat cabbage on New Year’s Day. Right?

So here goes. I’m sorry there aren’t any step by step photos. I wasn’t that forward-thinking when I made it. It’s pretty simple, though. I think you can figure it out. I have faith in you!

Ethiopian-style cabbage, carrots, and potatoes

Necessary Utensils

  • Large pot. I used the biggest pot we have. Tried a smaller pot, but quickly ran out of room with all that uncooked cabbage.
  • Big spoon
  • A knife. Preferably one that doesn’t do this

Ingredients

  • 1/2 cup olive oil
  • 1/2 bag of baby carrots, cut into thirds. Could easily have gone with a whole bag of baby carrots.
  • 2 yellow onions, thinly sliced
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground tumeric
  • 3/4 teaspoon garlic powder. Would’ve used minced garlic, but we were out.
  • 1 head cabbage, shredded
  • 3 pounds (or so) red potatoes, peeled and cut into 1/2 inch cubes

Directions

  1. Combine spices (salt pepper, cumin, tumeric, garlic powder) in a small bowl.
  2. Heat olive oil in bottom of pan over medium heat.
  3. Sauté carrots and onion for 5 minutes.
  4. Stir spices and shredded cabbage into the pot.
  5. Cook for 15 to 20 minutes, stirring occasionally.
  6. Add cubed potatoes.
  7. Cover the pot.
  8. Reduce heat to medium-low and cook until potatoes are soft (about 15-20 minutes)
  9. Pile it onto a plate and enjoy!

I think this makes around 10 servings. But don’t quote me on that. It’s hard to judge how many people are eating it when there’s a giant line. I do know, however, that I brought home an empty pot.

It’s also good with injera. But that isn’t always readily available. And it definitely isn’t a requirement. It’s amazing on its own!

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Howdy. I'm Matt Todd. My wife and I have four kids and a dog,. I'm passionate about orphan care. I'm a die-hard fan of the Evansville Aces, the Indiana Hoosiers, and Star Wars. I'm trying to live life by the Todd family motto: "It behooves us to live!"
I is for Injera - Life in the Fishbowl

[…] There are times, however, when I’m not really a fan. Sometimes it’s too sour. And I definitely don’t like injera by itself. Fortunately, it’s not supposed to be eaten by itself. And when you tear off a chunk and grab a handful of doro wat or doro alicha or cabbage, carrots, and potatoes? […]