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I love cabbage and potatoes, and this recipe is easy and delicious. My Ethiopian friend made this dish for a potluck, and I’ve been making it ever since. There’s no need to add liquid — the cabbage and potatoes release enough moisture on their own.
Ingredients
- ½ cup olive oil
- 4 medium carrots, thinly sliced
- 1 medium onion, thinly sliced
- ½ head green cabbage, shredded
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin, or to taste
- ¼ teaspoon ground turmeric, or to taste
- 5 medium potatoes, peeled and cut into 1-inch cubes
Directions
Step 1
Heat olive oil in a skillet over medium heat. Add carrots and onion; cook and stir until beginning to soften, about 5 minutes. Stir in cabbage, salt, pepper, cumin, and turmeric; cook for 15 to 20 minutes.
Step 2
Add potatoes; reduce heat to medium-low, cover, and cook until potatoes are soft, about 20 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 407 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat3g | 15% |
| Cholesterol0mg | 0% |
| Sodium478mg | 21% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber8g | 28% |
| Total Sugars8g | |
| Protein7g | |
| Vitamin C67mg | 333% |
| Calcium108mg | 8% |
| Iron3mg | 15% |
| Potassium1322mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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