Ethiopian Cabbage

One of the best things about living in a big city is the almost limitless availability of good food. We have amazing restaurants all over the place. We also have the opportunity to try almost any cuisine imaginable. One of our friends introduced us to Ethiopian Diamond several years ago and we love it! Here is our attempt at Ethiopian food at home. We served this dish over rice, but I definitely think it would've been better over the traditional injera.  Maybe next time!


Ethiopian Cabbage (adapted from recipe here)
3 T olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 t sea salt
1 t freshly ground black pepper
1 t ground cumin
1/2 t ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
1/4 c chicken broth

Heat the olive oil in a Dutch oven over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.