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Tikel Gomen and rice on a blue plate.

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


  • 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


  1. Heat the olive oil in a 6.5-Quart Covered Stockpot over medium high heat.
  2. Toss in the carrots and onion and saute them in the oil for about 5 minutes.
  3. Stir in the seasonings (salt, pepper, cumin, turmeric, ginger) and toast for a minute.
  4. 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).
Tikel Gomen served with Injera bread and white rice
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Have made this a few times and it’s one my husband asks for over and over. I put garlic powder in too. Delicious.

Lorinda Williams

Excellent. Have made it many times, now.

Jane voepel

First time, smells good. Had extra cabbage, carrots and onions so good recipe.

Dana L Dick

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… Read more »

Ethel Thompson

Made this tonight I used less oil. It was so good, my husband and I both enjoyed it.
Will be making it again soon.


This recipe was easy, used ingredients I already had on hand, and turned out delicious! Definitely a keeper!

Lynna southern ca

Wonderful go to recipe

Alexandra Aloba

Do you peel the potatoes?


Tried this with 1/3 cup olive oil and used sweet potatoes because I didn’t have any other potatoes. It came out with nice flavor but a bit oily. I’m wondering if the dish is normally somewhat oily or if the sweet potatoes added more than usual. Any thoughts? How can I make it not so oily next time (of course not using sweet potatoes next time around)?
Thanks for recipe!


This was fantastic! I made this dish for St. Patty’s day since it doesn’t use meat. It’s more oil than I like to use, but I don’t think it would have been quite so yummy without it. I did cut back on the oil a bit since I used a non-stick pot. I wouldn’t change a thing about this recipe. The seasonings were just right, and you get a healthy dose of turmeric. Plus, it’s easy to make.


Lovely dish. Would make again. Kudos!

Unter der Laterne

I am always worried about preserving the vitamins and minerals in the food I prepare. IMHO 35 minutes of cooking time is too much !. It renders the cabbage mushy ! Solution ; I microwave the potatoes a few minutes before adding them to the pan. I slice the carrots very thinly, thus reducing cooking time ! My total cooking time is less than 10 minutes ! Fabulous dish !

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