Ethiopian-Style Cabbage with Carrots and Potatoes
Ethiopian-Style Cabbage with Carrots and Potatoes is warmly spiced with cumin and turmeric, yielding tender cabbage, sweet carrots, and creamy potatoes in every bite. The gentle heat and earthy aromatics make it comforting yet vibrant, perfect as a weeknight side or a hearty vegan main alongside injera or rice. Serve it when you want cozy flavors with a touch of East African flair.
- Prep20 mins
- Cook40 mins
- Serves5
- DifficultyEasy
- 1
Heat olive oil in a skillet over medium heat.
- 2
Add carrots and the onion; cook, stirring, until they begin to soften, about 5 minutes.
- 3
Stir in cabbage, salt, pepper, cumin, and turmeric; cook for 15 to 20 minutes.
- 4
Add potatoes; reduce heat to medium-low, cover, and cook until the potatoes are soft, about 20 minutes.
- Calories 286.4 kcal Moderate
- Protein 3.61 g Low Source
- Carbs 22.78 g Moderate
- Total Fat 21.78 g High
- Saturated Fat 3.11 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 717.63 mg High
- Fiber 5.99 g Good Source
- Sugar 8.72 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 127.01 mg Low Source
- Iron 1.34 mg Low Source
- Potassium 536.84 mg Moderate
- Vitamin A 78.02 mcg_rae Low Source
- Vitamin C 8.3 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Onions 🧅