Cabbage Gomen
- kzafarullah
- Jun 24, 2020
- 1 min read
Updated: Apr 2
Another wonderful Ethiopian dish, cabbage, can be cooked as much as you like, from tender to mushy. It is a perfect side for any meal or with heavily grilled meats.
This tiny book is a fantastic project to build awareness of this fabulous cuisine. The dishes turn out very well, and most recipes are easy.
For more recipes from this cookbook, click here.


INGREDIENTS: 1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground 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
1/2 large cabbage, diced. It can be substituted for 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 paste has fried and released an aroma. Add the cabbage, water and salt, and bring to a simmer. Cook the cabbage closed for 10+ minutes, depending on how you want it cooked. I like to have a bit of a bite of cabbage, though this is not traditional.
Finish with a generous squirt of lemon juice. Mix well and taste for seasonings and salt. Adjust as needed.
Serve.