Updated: Jun 24
Another wonderful Ethiopian dish. The cabbage can be cooked as much as you would like, from just tender to mushy. This is a perfect side for any meal or with heavily grilled meats.
This tiny book is a wonderful project to build awareness of this wonderful cuisine. The dishes turn out very well and most of the recipes are very easy.
For more recipes from this cookbook click here.
INGREDIENTS: 1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander seeds
1/2 teaspoon gropund fenugreek seeds
3 tablespoons Nitter kibbeh ghee (From Ahara)
2-3 tablespoons olive oil
2 medium red onions, finely diced
2 tablespoons garlic paste
3 tablespoons ginger paste
1 serrano or Thai chile, finely diced, or to taste
!/2 large cabbage, diced. Can substitute other vegetables like collard greens.
Lemon juice or white wine vinegar to taste
Salt to taste
1 cup water
Melt kibbeh and oil in a large flat pan and add the cardamom, cinnamon, and fenugreek powders. Cook on medium for 1 minute, do not burn. add the onions and cook till well browned, about 10 minutes. Add the chiles, garlic and ginger paste and cook on medium for 2 minutes till the pastes have fried and release an aroma. add the cabbage, water and salt, and bring to a simmer. cook closed for 10+ minutes, depending on how cooked you want the cabbage. I like the cabbage to have a bit of bite, though this is not traditional. Finish with a generous squirt of lemon juice. Mix well and taste for seasonings and salt. adjust as needed.