Name: Ye’tikil Gomen Be’karot (Stewed, Seasoned Cabbage with Tender Carrots in a Garlic-Ginger Sauce)
Yield: Makes 4 cups
Cuisine: Ethiopian
Ingredients: 4 cloves garlic, pressed or grated (2 teaspoons); 1 tablespoon peeled and grated fresh ginger; ¼ teaspoon ground turmeric; ½ teaspoon salt, plus more if desired; ½ white or yellow onion, thinly sliced (1 cup); 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; Freshly ground black pepper; 1 to 2 jalapeño chiles, seeded, veined, and cut into thin strips lengthwise; ⅛ teaspoon ground cloves; ¼ teaspoon ground cardamom; ¼ cup water; ½ green cabbage, cut into 1-inch pieces (7 cups); 1 large carrot, peeled and cut into sticks (1 cup)

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

Sweet, tender, stewed cabbage with meltingly soft carrots in a mild gingery sauce. Although the ingredients in this dish are almost identical to those in Ye’tikil Gomen Be’timatim, the result tastes completely different.

Ingredients

1 large carrot, peeled and cut into sticks (1 cup)
½ white or yellow onion, thinly sliced

Africa
Ethiopia
Side dish
Gluten-free
Vegan

Method

Put the carrot, onion, Ye’qimem Zeyet, ginger, garlic, 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.

Stir in the turmeric, cardamom, and cloves and cook for 1 minute. Add the cabbage and water and stir well to combine. Cover and cook, stirring occasionally to preve

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Ye’tikil Gomen Be’karot

Stewed, Seasoned Cabbage with Tender Carrots in a Garlic-Ginger Sauce

Ingredients

Method

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