Ethiopian Cabbage and Carrots

Over the weekend, I posted a picture of my homemade Ethiopian feast plate, with its 4 different stews and weirdo injera.  The first recipe I want to share with you is the cabbage and carrot one, which I discovered in the most recent issue of Food and Wine magazine.  I found the recipe from the magazine online, so check it out – it’s a gooder.

Now for some notes on the recipe.  First things first:

-I cut this recipe in half and it still makes a lot.  We got 6-8 servings out of it, but keep in mind that it was served in small portions since there was lots of other food.

-Never in my life have I cooked with so much turmeric before.  1 tablespoon for the halved recipe!  I was all edgy and nervous and wondered if it was going to be edible, and interestingly enough, the turmeric gave it a great flavor.  A little sweet, a little earthy.  Who knew?  Not me – I used to think turmeric was the crazy bitter thing.

-Salt and oil are crucial, for realz.  I probably used a teaspoon salt total for this recipe.  The other equally important flavor contributions come from the onion, garlic and ginger – don’t skimp on those either.

Next time I do up an Ethiopian-style feast, I won’t hesitate to make this again.  Not only does this dish contribute some vegetables to the meal, it just tastes so damn nice.  Mild and sweet and silky.  Plus, cabbage and carrots are among the cheapest foods ever, so how’s that for awesome budget food?

Tomorrow we’ll talk about the red lentil stew (misir wat), which was also featured in the Food and Wine magazine.  Take care!

  • Dawn

    Beautiful!! I'm aiming to start some homemade sauerkraut soon, like this week, so I have cabbage on the brain! Love the color with all that turmeric.


  • Joey

    The colour looks fantastic – definitely giving this bad boy a go. Looking forward to the red lentil stew too – I really didn't know Ethiopian food was so vegan friendly.

  • Mandee

    Great idea, I always get stuck with cabbage and have no idea what to do with it, I'll try this πŸ˜€

  • Allysia

    Yay, I'm happy for you, I should do the same thing! It's so crazy-easy, and it's possibly the world's cheapest-to-make condiment. And the most delicious!

  • Allysia

    Totally vegan-friendly! In fact, the veggie options at most restaurants are vegan because lots of Ethiopians are Orthodox, which means they're vegan on Wednesday and Friday, and I think for a stretch of time somewhere in the year. That's a pretty primitive explanation but it's the gist. πŸ™‚

  • Allysia

    Me too! Mainly the green cabbage. The purple stuff is easy to use up because it looks so beautiful in salad!

  • Maggie Muggins

    Honestly, besides for boiled or slawed, I don’t think I’ve had cabbage any other way. This sounds way better, but I’m totally iffy about the turmeric too. 2 tablespoons! Holy crap! The last time I put that much turmeric in something was when I royally fucked up a soup recipe because I read teaspoon as tablespoon. It made it a pretty yellow but for that particular dish it ended up not being an improvement. I’ll just hav to trust you on the cabbage πŸ™‚

  • Allysia

    I know, I was super sketchy about that much turmeric. But then I figured, the recipe creator is an Ethiopian chef, so he probably knows way more of what he's talking about. Glad I had the trust! I am sad about your past soup fail, hate it when that happens!

  • Bianca

    I love homemade Ethiopian food! But I still haven't braved making injera from scratch. πŸ™ I always puss out and buy a bunch of the Ethiopian joint down the street.

  • Allysia

    I kind of wish I did that too, what with the injera fail, ha ha. But it's gotta be possible to make awesome homemade injera so I'm gonna keep trying!

  • xvavaveganx

    So pretty!! That color is so vibrant and pretty! Sounds pretty heavily seasoned which is always a good thing πŸ™‚

  • Jolene – EverydayFoodie

    You cook such interesting things. We need to plan a double date for one of these days. Maybe next week?

  • Allysia

    Always. πŸ™‚

  • Allysia

    Good call! And that should work, I would assume next Thurs or Fri would be perfect!

  • Jolene – EverydayFoodie

    How about Thursday? I think we have something going on on Friday already.

  • Allysia

    For sure, I'll run it by Mike to make sure it works. Are you still wanting to hit up 13th?

  • Jolene – EverydayFoodie

    Yeah! I'll run it by Chris today too πŸ™‚

  • FoodandLoathing

    I just read all your Ethiopian posts and I'm so impressed! Did you make injeera, or some version thereof? I know you have some crepe skills.

  • Allysia

    I did, but there's definitely plenty of room for improvement. One day I'll make awesome injera!

  • Stacie Huudson

    Hey,truly decent post.This recipe is essentially amazing.I attempt numerous vegan recipes consistently and this one has been the best in quite a while.I'm completely snared.Much thanks to you for sharing it.Have a nice day.