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Ethiopian Cabbage Dish

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Adjust Servings:
1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes

Nutritional information

428 calories
22.2 g fat
54.1 g carbohydrates
6.9 g protein
0 mg cholesterol
428 mg sodium.
428 mg potassium
10 g sugar
92 mg vitamin C
106 mg calcium
7 mg iron
81 mg magnesium

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Ethiopian Cabbage Dish


      "My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own."

      • 1 hr 5 mins
      • Serves 5
      • Medium



      (Visited 6 times, 1 visits today)



      Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

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