Learn how to make a simple version of an Ethiopian dish called Tikel Gomen. This one pot dish is both easy to make, and healthy! It’s vegetarian, vegan, and gluten-free and has enough flavor to satisfy anyone!
Need a recipe for Injera flatbread to go with this? I’ve got a recipe for that too! And it even has a video!
Don’t be deceived by the bland yellow coloring. It bursts with flavor! This is a recipe that I’m not going to forget about again. Definitely give it a try. Don’t let it scare you because it is Ethiopian. You are sure to love it. There’s a reason Ethiopian food is all the rage these days! It is a one pot meal, easy to make, and full of veggies. You know you have to try it now!
Tikel Gomen : Ethiopian Cabbage Dish
Time to Make It: 40 minutes
Yield: Serves 4-6
Ingredients
- 1/3 cup olive oil
- 4 carrots, sliced
- 1 onion, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp ground ginger
- 1 head cabbage, sliced
- 5 red potatoes, cut into bite-sized pieces
Instructions
- Heat the olive oil in a 6.5-Quart Covered Stockpot over medium high heat.
- Toss in the carrots and onion and saute them in the oil for about 5 minutes.
- Stir in the seasonings (salt, pepper, cumin, turmeric, ginger) and toast for a minute.
- Add in the cabbage and potatoes. Stir to combine. Cover the pan. Reduce the heat to medium-low. Cook until the potatoes are soft, about 30 minutes. (actual time will depend on how big you cut your potatoes).
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Delicious!!!
Too many potatoes for me, but my wife thoroughly enjoyed it. One Reviewer said add more spices and they were correct. Added 1/2 teas coriander and it was fabulous. Will try again. Thanks
Have made this a few times and it’s one my husband asks for over and over. I put garlic powder in too. Delicious.
Excellent. Have made it many times, now.
First time, smells good. Had extra cabbage, carrots and onions so good recipe.
Just starting Whole Foods Vegan and This will be one of our favorite dishes to make. Enjoyed !
Added ground coriander seed and a spice I got from Ethiopian market. Trying to do low fat so used broth
Instead of oil and added chickpeas too. Still delicious, but I miss the injeera bread- maybe I’ll get brave and try to make that next. Or buy it 😉 it’s not bad over rice but the bread is better!
This dish was delicious, I loved it. I decided to try it as a pasty filling, it worked reallllllly well, so tasty. Thanks for the recipe.
I had to leave a comment that I made this last night and found it incredibly easy and quick. Added a bit more cumin and ginger powder than the recipe called for. Added a pinch of curry. Had it just now for lunch and it was DIVINE. Thank you so much
I have been trying to drag my husband, kicking and screaming, into the world of vegan eating for health reasons. He is very particular, to say the least, and many many recipes I have tries have fallen flat. So I made this dish. He looked at it. He took a bite. He proceeded to eat half the pan and took the other half took work (I halved the recipe) and kept saying this is really good!
So my hat is off to you! I now have another meal I can add to the rotation and one step closer to having a healthy husband. 🙂
Made this tonight I used less oil. It was so good, my husband and I both enjoyed it.
Will be making it again soon.