Monday, September 3, 2012

Ethiopian Cabbage

Chenelle sent me this recipe and I luckily had half a cabbage that needed to be used. I modified the recipe slightly because I think it was meant for a larger crowd (5 potatoes!). I think it make a great side dish.

2 large russet potatoes, cubed
1/2 head green cabbage, sliced
4 carrots, sliced
1/2 yellow onion, diced
1/2 tsp each of salt, pepper, tumeric, cumin
1 tbl oil

In a large skillet heat oil. Add onion and carrot. Cook on medium for 5 minutes.
Add cabbage and spices. Cook for 15 to 20 minutes.
Add potatoes and cover. Reduce heat to medium low and cook until potatoes are soft, 20-30 minutes. Stir occasionally to prevent sticking to the bottom.

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