Skip to content
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Ethiopian Cabbage

Ethiopian Cabbage

½ cup olive or canola oil
2- cups carrots sliced about 4 medium carrots
1- medium onion chopped
2-3 teaspoons minced garlic
1 teaspoon curry powder or turmeric
1- teaspoon cumin
1 1/2 - teaspoon smoked paprika
1 large tomato diced
1- pound potatoes cut in chunks
1 bell pepper chopped
8 cups chopped cabbage about ½ cabbage head
½ teaspoon cayenne pepper or more to taste optional
salt and pepper to taste

In a large saucepan or Dutch oven, heat oil over medium heat.
Add onions, give it a minute or two then add, carrots, potatoes and tomatoes.
Stir in all the spices; garlic, cumin, smoked paprika, curry, white pepper, cayenne pepper, and salt.
Simmer for about 5 minutes, stirring occasionally to prevent burns.
Pour in about 1 cup water to the saucepan , you may have to add more if needed. Continue to simmer for about 10-15minutes until the potatoes is almost tender.
Finally add cabbage and green pepper, stir Continue cooking for about 5 minutes.
Adjust for seasonings. Serve warm

www.africanbites.com
Previous article Tomato Zucchini Gratin