| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 2 cups diced onion
- 1/2 cup vegetable oil
- 5 carrots, cut in buttons
- 5 medium potatoes, cut into cubes
- 1 1/2 cups tomato sauce
- 4 large sprigs fresh rosemary
- 2 teaspoons fenugreek
- 2 teaspoons turmeric
- 2 heads cabbage, chopped
- 8 cloves garlic
- Salt
Instructions
- Brown the onions slowly in a pot with the vegetable oil. Add the carrots, potatoes and tomato sauce; mix thoroughly. Mix in the rosemary, fenugreek and turmeric and cook over low heat until the carrots and potatoes are fork tender.
- In a separate pot, boil the cabbage until crisp-tender (not so long that it gets limp!). Drain.
- Add the cabbage to the sauce and cook over low heat for 5 minutes, stirring occasionally but not too vigorously–you don’t want the vegetables to break up.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 342 |
| Total Fat | 15 g |
| Saturated Fat | 1 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 12 g |
| Sugar | 14 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 1203 mg |
Reviews
Love Ethiopian food and this recipe is great.