Ethiopian cuisine is renowned for its vibrant flavors and hearty dishes, and this vegan Ethiopian Cabbage Stew, or "Gomen," is a perfect example. Imagine a deeply savory and slightly spicy stew, bursting with the rich aroma of sautéed onions and garlic, balanced by the tender heartiness of cabbage and the subtle warmth of berbere spice. This one-pot wonder is not only incredibly flavorful but also incredibly easy to make, perfect for a weeknight meal or a special occasion. It's naturally vegan and gluten-free, making it a fantastic option for diverse dietary needs. The vibrant green cabbage beautifully contrasts with the earthy spices, creating a dish that's as visually appealing as it is delicious.
This simple yet satisfying Ethiopian Cabbage Stew is the perfect introduction to Ethiopian cooking, even for novice cooks. Its forgiving nature allows for adjustments to spice levels, making it customizable to your preference. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions below!
Tools Needed
- Cast iron skillet or braiser with lid
- Knife
- Cutting board
- Fork
Ingredients
- Cabbage: 1 head
- Onion: 1 medium
- Potato: 1 medium
- Carrots: 3
- Oil: 2 tablespoons
- Cumin: 1 teaspoon
- Ginger: 1 teaspoon (paste)
- Garlic: 1 teaspoon (minced)
- Turmeric: 1 teaspoon
- Salt
- Pepper
- Water: 1 cup
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Spices
- Finely dice half a medium onion.
- Remove the cabbage stem and chop into thin slices.
- Peel and chop carrots and potatoes into small, roughly equal pieces.
Step 2. Sauté Aromatics and Cook Root Vegetables
- Heat 2 tablespoons of oil in a cast iron skillet or braiser over medium heat. Add minced garlic, ginger paste, turmeric, and cumin. Stir and cook for a few seconds to infuse the oil with spices.
- Add the diced onions and stir to combine.
- Add the potatoes and carrots. Mix well, add remaining turmeric and a cup of water (or broth). Stir, spread out, cover, and cook for about 10 minutes, or until the potatoes and carrots are easily pierced with a fork.
Step 3. Add Cabbage and Simmer
- Add the cabbage, stir to combine, and season with salt and pepper to taste.
- Cover and cook for about 5 minutes, or until the cabbage is cooked to your desired tenderness.
Step 4. Serve
- Give everything one last mix and serve.
Read more: Southern Fried Collard Greens: A Simple, Flavorful Recipe
Tips
- Smaller cabbage pieces cook faster.
- Use a low smoke point oil like olive oil to prevent burning the spices.
- Traditionally, clarified butter or ghee is used; avocado oil is a vegan alternative.
- Add root vegetables before cabbage to ensure even cooking.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, or freeze in individual portions for up to a couple of months.
Nutrition
- N/A
FAQs
1. Can I use a different type of cabbage?
Yes! While green cabbage is traditional, savoy or napa cabbage will also work well. Just be aware that cooking times may vary slightly.
2. What if I don't have berbere spice?
You can substitute with a blend of paprika, cumin, coriander, and a pinch of cayenne pepper for a similar flavor profile. Adjust the amount of cayenne to control the heat.
3. Can I make this ahead of time?
Absolutely! This stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
This simple, flavorful Ethiopian Cabbage Stew is a testament to the beauty of uncomplicated cooking. Enjoy this vibrant and healthy dish as a satisfying weeknight meal or a unique addition to your next gathering. Now go forth and enjoy the delicious results of your culinary adventure!