Ethiopian Cabbage Dish (Tikil Gomen)

 Ingredients:

¼ cup olive oil  (The authentic dish uses a clarified butter called Niter kibbeh).

4 carrots, thinly sliced

1 onion, thinly sliced

1 tsp sea salt

½ tsp fresh ground pepper

1 tsp ground cumin

¼ tsp ground turmeric

½ head cabbage, shredded

5 small potatoes, peeled and cut into 1-inch cubes

2 tbsp minced garlic

½ tsp minced ginger                              

Water, as needed

You will need:

1 deep Non-stick pan

Wooden spoon

*For more flavor, briefly toast spices in a hot, dry skillet prior to adding them to the dish.

Cooking instructions:

Heat olive oil in a non-stick skillet over medium heat.   Cook the onion, garlic, and ginger in the hot oil until the onion becomes translucent (about 5 minutes).  Stir in the salt, pepper, cumin, turmeric, and potatoes.  Cook for 15 minutes (adding water if/whenever food sticks to bottom of pan), stirring regularly.  Stir in the carrots and shredded cabbage.  Cook another 15 minutes (again adding water if/when food begins to stick to bottom of pan), stirring regularly.  Cover, reduce heat to medium-low and cook until potatoes are soft.

Recipe adapted from this recipe using advice from this blog.