Tikil Gomen (Ethiopian Cabbage with Carrots and Potatoes) Recipe
Cabbage, albeit a versatile veggie, rarely shines so bright as it does in this Tikil Gomen recipe--a spicy, flavor-loaded, Ethiopian style preparation of velvety cabbage sauteed with carrots and potatoes.
Servings: 8 servings
Calories: 127kcal
Equipment
- Wok or large skillet. You can also use any large pot.
Ingredients
- 1 tablespoon vegan niter kibbeh
- 1 medium red onion (finely diced)
- 10 cloves garlic (crushed into a paste or finely minced. Use less garlic if you like, but lots of garlic is great in this recipe)
- 3 medium potatoes (yellow or red potatoes, cut into wedges)
- 2 medium carrots (cut into rounds)
- 1 tablespoon berbere
- ½ teaspoon turmeric
- 1 medium head cabbage (shred the cabbage neither too thick nor too thin)
- Salt to taste
- 2 jalapeño peppers (sliced. Use just one or deseed if you can't tolerate heat).
Instructions
- Heat a wok and add the niter kibbeh. Add onions with some salt and saute over medium heat until onions are soft.
- Stir garlic into the onions and continue sauteing for another minute. Stir in the carrots and potatoes.
- Add the berbere and turmeric to the veggies and mix them together. Cover the wok and cook for 10 minutes over medium-low heat or until potatoes and carrots are nearly cooked. Stir frequently to ensure nothing sticks or burns.
- Add the cabbage to the wok and mix it in. Cover and cook the veggies for another 10-15 minutes over gentle heat, stirring occasionally, or until the cabbage is very soft and the carrots and potatoes are cooked through. You don't need to add water because the cabbage will express enough liquid.
- Stir in the sliced jalapeño peppers. Add more salt if needed and turn off heat.
Notes
Variations
- Green cabbage is most commonly used in this dish, but you can use purple cabbage, it won't affect the flavor. You can also use collard greens or kale instead of cabbage.
- To make the dish healthier, use sweet potatoes instead of regular potatoes.
- Serve tikil gomen over injera bread with an Ethiopian lentil stew, shiro wot or misir wot, or a more "meaty" stew like this vegan doro wot.
- Scoop it up with a roti or another flatbread.
- Serve it over lentils, like this yummy Indian dal, and basmati rice.
- Refrigerate: Place leftovers in the fridge in an airtight container for up to three days.
- Freeze: Tikil gomen can be frozen for up to three months. Use a freezer-safe container.
- Reheat: Thaw and reheat in the microwave or in a wok until warmed through.
Nutrition
Calories: 127kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 95mg | Potassium: 625mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2704IU | Vitamin C: 65mg | Calcium: 71mg | Iron: 2mg