Ethiopian Cabbage

Posted by Lisa Cesnick Monday, March 14, 2011

Finally!  Leana and I reconnected for a cooking session!  She suggested we try Ethiopian food!  I've never tried it and had no idea what we were in for.

I called Leana on our cooking day and she was behind schedule ~ but she was willing to chat while I prepped;  We spent a good hour talking, talking, talking!!!  It was great to reconnect!

We had several dishes planned, but this one stood out as a family favorite!  I've since made it two more times.  My Dad who is a huge cabbage lover simply can't get enough of this.  I'm making it again this week so I can take him some.  I love cooking for my Dad...especially when I'm providing him a heart healthy dish!

As usual, I can't leave a recipe alone.  I've provided my modified recipes and their original links below.  Enjoy!


Ethiopian Cabbage


Modified from: http://www.ivu.org/recipes/african/ethiopian-cabbage.html
A delicious dish that can be served as a side or a vegetarian main course.
SERVES 6-10

  • 3-4 tablespoons Niter Kebbeh (recipe follows, or you can substitute olive oil…but it isn’t as good!)
  • 4 carrots, thinly sliced
  • 1 onion, thinly sliced
  • 1 teaspoon sea salt
  • 1 teaspoon ground white pepper (you can substitute black pepper)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 head cabbage, shredded
  • 5 potatoes, peeled and cut into 1-inch cubes
In a medium skillet heat the Niter Kebbeh over medium heat; add the carrots and onion and cook in the hot oil about 5 minutes.
Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.
Stir in the potatoes; cover and reduce heat to medium-low; cook 15 to 20 minutes or until potatoes are soft.

Niter Kebbeh (Seasoning)

Modified from: Source: http://www.interlog.com/~john13/recipes/ethiopia.htm
Servings: 1
1/2 lb butter; unsalted            
1 cup olive oil
¼ c onions; chopped
2 cloves garlic; minced
2 t Ginger; grated, peeled, fresh
½ t Turmeric
4  t ground Cardamom
1 t Cinnamon 
1 t ground Cloves;
1 t Nutmeg
1 t Ground mustard
1 T Basil; fresh OR (1 t dried)
Place tumeric, cardamom, cinnamon, cloves, nutmeg and ground mustard in a small saucepan over medium heat for 2-3 minutes; Stir constantly;  You only want to toast the spices not burn them.  Once toasted, move the spices to a plate until you need them again.
In small saucepan, gradually melt the butter; Once melted add olive oil and bring it to bubbling. When the top is covered with foam, add the toasted spices and the other ingredients and reduce the heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through cheesecloth into a heat-resistant container. Discard the spices and solids. Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months. Note: A good quality olive or other oil may be substituted for the butter.
This mixture will be very, very dark brown; 

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