Ethiopian Cabbage


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Ethiopian Cabbage

4 servings Easy
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Ingredients (8)

  • 1 medium-sized head of cabbage
  • 2 medium-sized carrots, peeled
  • 3 Tbs olive oil
  • 2 cups water
  • 1 Tsp garlic paste
  • 1 Tsp kosher salt
  • 1 Tbs Turmeric powder
  • .5 Tsp cracked black pepper


When you get the veggie platter at an Ethipian restaurant and there’s the side of cabbage… well, this is as close as I have gotten to recreating it at home.


  1. 1Chop cabage in quarters, and then again in large to medium sized chunks. Cut carrots into medallions 1/4-1/2" thick.
  1. 1Heat olive oil in a large stock pan. Add in cabbage, carrots,and 1/2 cup water and put the lid on. Allow the cabbage to wilt before adding the remaining water (~5 minutes).
  2. 2Stir in garlic paste, salt, pepper, and turmeric and cook on medium heat with the lid on for 15 minutes, stirring occasionally, before reducing to low heat.
  3. 3Cut lemon in half and squeeze in the juice from both halves (~1/4 cup). Stir again, and place both halves on top of the cabbage insides down. Continue to cook on low heat (lid on) for another 45-60 minutes, depending on your desired consistency of the cabbage. You may also need to add water at some point throughout this process.
  4. 4Remove and discard lemon halves. Allow to cool, and serve warm to room temperature. Pairs well with injera.
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