Cabbage Gomen

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.