Tekil Gomen (Cabbage, Potatoes & Carrots)

served with injera & kik alicha

I know, it's beginning to look a lot like Ethiopian week, but this is the last recipe (at least for a while). I just figured that if I was going to defrost the injera anyway, I might as well make at least two dishes to make it worth my while. So here is my other favorite Ethiopian recipe. You can make it without the niter kibbeh (spiced clarified butter), but I do recommend using it (it really adds a wonderful complexity and depth of flavor).

TEKIL GOMEN

(CABBAGE, POTATOES & CARROTS)

Yield: 6 servings

1/2 cup niter kibbeh or olive oil (if using olive oil, double the spices)

4 carrots, thinly sliced

1 onion, thinly sliced

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 lb. shredded cabbage (about 1/2 head)

5 Yukon Gold potatoes, peeled and cut into 1-inch cubes

1.      Melt niter kibbeh in a large pot over medium heat. Add the carrots and onion and cook for 5 minutes.

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

3.      Add potatoes and cover (do not add water, the vegetables release enough water on their own). Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

slightly adapted from "Ethiopian Cabbage Dish" from allrecipes.com

melting the niter kibbeh

onions, carrots and cabbage

onions, carrots and cabbage after 20 minutes

potatoes added and cooked

scooping it up with injera

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