Courtesy of Chef Banche Kinde with Chef Michael Kidus

Serve this Ethiopian dish with injera, a unique, traditional sourdough flatbread with a spongy texture from Ethiopia and Eritrea. French bread can be used in place of injera.
Serve with Yellow Split Peas with Turmeric Sauce (Yekik Alicha); see recipe.

Cabbage, Carrots and Potatoes (Tikil Gomen)

Yum

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

• CourseStarter
• CuisineEthiopian

Servings

4

Servings 4

Cabbage, Carrots and Potatoes (Tikil Gomen) Yum Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseStarter CuisineEthiopian Servings 4 Servings 4

Ingredients

• 125 ml canola oil
• 1.5 yellow onions halved, thinly sliced
• 3 carrots large, peeled, thinly sliced
• 2 whte potatoes peeled, cut in 1 inch cubes
• 15 ml fresh garlic minced
• 5 ml fresh ginger minced
• 1 ml turmeric
• 1 ml fine sea salt
• 1 ml black pepper
• 250 ml water
• 2-2.3 L green cabbage chopped
• 1 jalapeño chopped, with seeds

Servings:

Units:metricUS Imperial

Instructions

1. In a 10-inch saucepan, heat oil to medium. Add onion. Cook, stirring, for 4 minutes. Add carrots. Cook, stirring, for 4 minutes. Add potatoes. Cover. Cook for 5 minutes. Add garlic, ginger, turmeric, salt and pepper. Cook, stirring, for 1 minute. Add water and cook, stirring, for 3 minutes. Add cabbage and jalapeño. Cook, stirring, for 1 minute. Cover and cook, stirring occasionally, until vegetables are soft, about 5 to 8 minutes. Serve with Yellow Split Peas with Turmeric Sauce (Yekik Alicha); see recipe at www.torontogarlicfestival.ca.

Share this Recipe