Tiklil Gomen Ethiopian Cabbage
—A recipe from Beejhy Barhany
Beejhy is the chef and owner of an eclectic Ethiopian restaurant, Tsion Café, that incorporates cuisine from the many places that have been influential on her journeys.
INGREDIENTS
Tiklil Gomen Ethiopian Cabbage W/ Carrots and Potatoes
Serves 4
- 1 Medium green cabbage -chopped
- 1 yellow onions -thinly sliced
- 4 medium red potatoes -cut into bite size
- 4 medium carrots -peeled & sliced lengthwise
- 4 cloves garlic- peeled & minced
- 1 tablespoon fresh ginger, peeled & minced
- 1/4 cup oil
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 jalapeno, chopped (optional)
DIRECTIONS
Tiklil Gomen Ethiopian Cabbage W/ Carrots and Potatoes
- In a large pan heat 1/4 cup oil; sauté the onion, garlic, ginger. Cook until softened, for 5 mins then add turmeric, stirring occasionally.
- Add carrots and potatoes cook until softened, for 5 minutes, stirring occasionally.
- Add the cabbage and 1/2 teaspoon each salt and pepper. Cook for 20 minutes while stirring, until veggies are soft. Add more salt if needed.
- For extra spiciness, add 1 chopped jalapeno, if you like. Serve with injera or rice.
