Ethiopian Cabbage Stew

Ethiopian Cabbage Stew

A perfect meatless one-pot dish – a combination of vegetables with aromatic spices: cumin and turmeric.


  • White cabbage 0.5
  • Vegetable broth 400 ml
  • Onion 1
  • Black pepper 1 pinch
  • Cumin seeds 1 tsp
  • Ground turmeric 1 tsp
  • Carrot 300 g
  • Oil 2 tbsp
  • Lemon juice 1 tbsp
  • Salt 1 pinch
  • Potatoes 500 g


Clean the cabbage, remove the core, and shred or cut it into small strips.

Finely chop the onion, dice the carrot. Sauté both ingredients in hot oil for 3 minutes, stirring. Season with cumin, turmeric, salt, and pepper, and sauté briefly. Pour in 400 ml of vegetable broth and add the cabbage. Simmer for 10 minutes covered.

Peel and dice the potatoes. Add them to the cabbage, adding more broth if needed. Cook for another 15-20 minutes until the potatoes are tender. Season with salt, pepper, and lemon juice.

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