Ethiopian cabbage and potatoes

Over the summer my husband and I received most of our produce from the local CSA we joined. It was an interesting experience, but the jury is still out on whether we'll join again next year or buy weekly from the Farmer's Market.

One of the vegetables we received in abundant supply was cabbage. Oh, the cabbage. Now, I like cabbage, I do, but 3-4 meals worth per week for 3-4 weeks - well, that was a LOT of cabbage.

Luckily, my favorite recipe website (besides this one of course) came through with this recipe for me. And it is awesome. Positively my favorite way to eat cabbage now.

However, I must warn you, this does not fall in the category of Quick & Easy. Not at all. The dish itself is not difficult to make but it is time consuming. It's worth it though because the taste is unparalleled in the world of cabbage recipes.

If you have a Cuisinart, you'll definitely want to use it.

Here's what you'll need:


1/4 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 head of cabbage, shredded
5 potatoes peeled and cut into 1-inch cubes
(note: it is important to cut the potatoes small; if they are too big they'll take too long to cook)

Heat the olive oil in a skillet over medium heat.

Cook the carrots and onion in the hot oil about 5 minutes.



Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.


Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes. (I usually add a little bit of water to the pan to help the potatoes cook faster.)

This makes an excellent side dish or, as was often the case here, a delicious meal all by itself.