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Ethiopian Cabbage


6 Servings

Prep Time:

15 Minutes

Cook Time:

30 Minutes

Total Time:

45 Minutes

This recipe, adjusted from the Immaculate Bites site, is incredibly flavorful and full of plenty of fiber-rich veggies. The original recipe contains oil, which is very simple to omit and still end up with a wonderfully rich and tasty dish.


  • 2 cups of carrots, sliced or chopped (about 4 medium carrots)

  • 1 medium onion, chopped

  • 2-3 teaspoons of minced garlic

  • 1 teaspoon of curry powder

  • 1 teaspoon of cumin

  • 1 1/2 teaspoons of smoked paprika

  • 1 large tomato, diced

  • 1 pound of potatoes, cut in chunks

  • 1 bell pepper, chopped

  • 8 cups of chopped cabbage (about ½ cabbage head)

  • ½ teaspoon of cayenne pepper, or more to taste (optional)

  • Salt and pepper to taste

For servings:

  • Cooked brown rice


In a large saucepan or Dutch oven, add onions at medium heat. Give it a minute or two then add carrots, potatoes and tomatoes. Stir in all the spices; garlic, cumin, smoked paprika, curry, cayenne pepper, pepper and salt. Simmer for about 5 minutes, stirring occasionally to prevent burns. Pour in about 1 cup of water (or broth) to the saucepan , you may have to add more if needed. Continue to simmer for about 10-15 minutes or until the potatoes are almost tender.

Finally, add cabbage and green pepper and stir. Continue cooking for about 5 minutes. Adjust for seasonings. Serve warm with cooked brown rice.

Recipe Origin:

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