Back to veggies! I bought some savoy cabbage with the intention of making Alex Guarnaschelli’s braised cabbage. However I found another recipe for Ethiopian cabbage that sparked my interest so I decided to go that route instead. I wound up changing the recipe quite a bit but the outcome was delicious! This cabbage is spiced with garlic, ginger, cumin, turmeric and lots of red pepper flakes. I’m always looking for unique ways to cook vegetables so I’m really glad this worked out.
The great thing about this dish is that it’s substantial enough to be a main course because of the potatoes. They really make this dish hearty and fulfilling. You could also serve it as a side dish with or without the potatoes. It’s pretty versatile. I bet some fresh cilantro stirred in at the end would be great too.
1 head of savoy cabbage cut into thin shreds
1 onion thinly sliced
4 large carrots thinly sliced
5 cloves of garlic minced
1/4 cup olive oil
1 tablespoon minced ginger
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons cumin
1.5 teaspoons turmeric
2 teaspoons red pepper flakes
6 large potatoes peeled and diced
Recipe (Adapted from Ethiopian Cabbage Recipe):
1. Heat the oil in a large dutch oven or pot over medium heat.
2. Add the sliced onion and carrots and sautee for 5 minutes
3. Add the ginger and garlic and sautee for 2 minutes
4. Add the salt, pepper, cumin, turmeric and red pepper flakes and sautee for 1 more minute
5. Add the cabbage and sautee for 10 minutes until the cabbage wilts down. Taste for seasoning and add more as needed.
6. Add the diced potatoes. Stir together until everything is combined. Lower the heat and cover the pot. Let the mixture cook on low heat for 20 minutes until the potatoes are cooked through.