Stewed Cabbage (Tikil Gomen)

Stewed Cabbage (Tikil Gomen)

Cabbage, carrots, and potatoes simmer in turmeric-tinted oil until tender and golden.

Total 50 min Makes 6 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This Ethiopian vegetable stew pairs shredded cabbage with carrots and potatoes, gently simmered in turmeric-spiced oil until soft and lightly golden. It is a staple side during fasting periods but works well alongside injera or rice as a comforting weeknight dish. Garlic and ginger add warmth without overwhelming the vegetables' natural sweetness.

Ingredients

  • 1/3 cup vegetable oil
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 2 medium carrots, peeled and sliced into rounds
  • 2 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1 small head green cabbage, cored and sliced into thin ribbons
  • 1 teaspoon salt, plus more to taste
  • 1/2 cup water
  • 1 jalapeño pepper, sliced (optional)

Method

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  3. Add the turmeric and black pepper and stir to coat the onion mixture, cooking for 30 seconds to toast the spices.

  4. Add the carrots, potatoes, salt, and water. Stir to combine, cover, and simmer until the potatoes are just starting to soften, about 10 minutes.

  5. Add the shredded cabbage and jalapeño, if using, to the pot and toss gently to coat with the oil and spices.

  6. Cover and simmer over medium-low heat, stirring occasionally, until the cabbage and potatoes are tender, about 25 minutes.

  7. Taste and adjust salt as needed. Serve warm as a side dish or over rice.

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    Stewed Cabbage (Tikil Gomen)

    This Ethiopian vegetable stew pairs shredded cabbage with carrots and potatoes, gently simmered in turmeric-spiced oil until soft and lightly golden. It is a staple side during fasting periods but works well alongside injera or rice as a comforting weeknight dish. Garlic and ginger add warmth without overwhelming the vegetables' natural sweetness.

    50 min 6 servings 210 cal

    Ingredients

    • 1/3 cup vegetable oil
    • 1 medium onion, thinly sliced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground black pepper
    • 2 medium carrots, peeled and sliced into rounds
    • 2 medium russet potatoes, peeled and cut into 1-inch cubes
    • 1 small head green cabbage, cored and sliced into thin ribbons
    • 1 teaspoon salt, plus more to taste
    • 1/2 cup water
    • 1 jalapeño pepper, sliced (optional)

    Method

    1. 1

      Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    2. 2

      Stir in the garlic and ginger and cook until fragrant, about 1 minute.

    3. 3

      Add the turmeric and black pepper and stir to coat the onion mixture, cooking for 30 seconds to toast the spices.

    4. 4

      Add the carrots, potatoes, salt, and water. Stir to combine, cover, and simmer until the potatoes are just starting to soften, about 10 minutes.

    5. 5

      Add the shredded cabbage and jalapeño, if using, to the pot and toss gently to coat with the oil and spices.

    6. 6

      Cover and simmer over medium-low heat, stirring occasionally, until the cabbage and potatoes are tender, about 25 minutes.

    7. 7

      Taste and adjust salt as needed. Serve warm as a side dish or over rice.