Ye’tikil Gomen Be’timatim

Stewed, Seasoned Cabbage in a Golden Tomato Sauce


Preparation info

  • Makes

    3½ cups

    • Difficulty


Appears in

Teff Love: Adventures in Vegan Ethiopan Cooking

Teff Love

By Kittee Berns

Published 2015

  • About

If you’re looking for new cabbage recipes, this recipe is a great alternative to slaw or stuffed cabbage. When cabbage is cooked down, as it is here, it becomes a very tender, almost buttery, sweet vegetable.


  • ¾ white or yellow onion, slivered and cut into ¼-inch pieces (1 cup)
  • 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil
  • 6 cloves garlic, pressed or grated (1 tablespoon)
  • 2 teaspoons peeled and grated fresh ginger
  • ½ teaspoon salt, plus more if desired
  • ½ green cabbage, cut into 1-inch pieces (7 cups)
  • 1 tomato, cut into ¾-inch pieces (1 cup)
  • ¼ teaspoon ground turmeric
  • 1 to 2 jalapeño chiles, seeded, Veined, and cut into thin strips
  • Freshly ground black pepper


    Put the onion, Ye’qimem Zeyet, garlic, ginger, and salt in a large saucepan. Cook over medium heat, stirring frequently to prevent sticking or burning, until the onion is soft and translucent, about 5 minutes.

    Add the cabbage, tomato, and turmeric and stir well to combine. Cover and cook, stirring frequently, for 10 minutes. Add the chiles, cover, and cook until the cabbage is very tender, about 5 minutes longer. Season to taste with pepper and additional salt if desired.