Yep, we’re still going strong with the Ethiopian delights ’round here!
In fact, I still have two more recipes to share with you after this one—I told you it was a feast! Oh, and by the way, not sure if I mentioned yet that not only are there a lot (6) recipes, but each one makes A TON…seriously, like 8-12 servings. And can I tell you? I never got sick of the leftovers. I almost think they got better in the fridge.
So this dish looks kinda weird, right? The yellow hue and somewhat strange texture may look slightly off-putting, but I promise this is delicious! The yellow coloring come from turmeric—a warm, slightly better spice that is made from the root of a plant found in the ginger family. Turmeric is traditionally what gives yellow mustard it’s color, and it’s actually very good for you and acts as a natural anti-inflammatory.
This dish gives a nice, starchy, veggie component to the feast. It’s packed with potatoes, carrots, onions, and lots and lots of cabbage! Um…and I mean LOTS. My pan was practically exploding with cabbage when I first added it in, but worry not, it will cook down a lot (but you should still use a huge pan, lol).
In other news, it’s 85 again. In Seattle. In the very beginning of May. How. I’m going to go make some iced tea and wish that central A/C was a “thing” around here…
- 1/3 cup coconut oil
- 2 small to medium onions, thinly sliced
- 4 carrots, peeled and sliced
- 3 russet potatoes, peeled and chopped into 1-inch cubes
- 2 cloves garlic, pureed
- 1 tbsp fresh ginger, pureed
- 1/4 tsp turmeric
- salt and pepper
- 1 cup water
- 1 head green cabbage, chopped
- 1 jalapeno, finely chopped
- In a very large pan, heat the coconut oil over medium-high heat. Add in the onion and cook for around 4 minutes. Add in the carrot and cook for an additional 4 minutes. Add in the potatoes, and cover and cook for 5 minutes.
- Add in the garlic, ginger, turmeric, salt, and pepper, and stir for 1 minute. Add in the water and cook, stirring, for 3-5 minutes. Add in the cabbage and jalapeño and stir for 2-3 minutes to coat. Cover and cook, stirring occasionally, for 10 to 15 minutes, until the veggies are soft. Season, to taste, with more salt.