Recipe courtesy of The Wanderlust Kitchen
2 tablespoons extra virgin olive oil, divided
1/2 cup chopped yellow onion
2 tablespoons minced fresh garlic
1 1/2 teaspoons berbere seasoning
1 teaspoon ginger paste (or 3/4 teaspoon minced fresh ginger)
1 cup chopped carrots
2 cups chopped boiling potatoes (such as Yukon gold)
4 cups roughly chopped green cabbage (about 1/2 a medium head)
1/2 teaspoon salt
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and garlic and saute for 5 minutes until the onions have softened. Add the berbere seasoning and ginger paste; fry for 60 seconds until fragrant.
- Add the carrot, potato, cabbage, and 1/2 teaspoon of salt to the pan. Cover the pan and allow to cook for 10 minutes, checking once halfway through to stir and add a splash of vegetable broth or water if needed.
- After ten minutes, add another tablespoon of oil to the pan, stir, and turn the heat down to low. Recover the pan and cook until the potatoes are tender, about 10-15 minutes. Garnish with black pepper and cilantro.
Berbere is a hot pepper seasoning essential for most Ethiopian dishes. Containing garlic, red pepper, cardamom, coriander, chili peppers, cloves, allspice, and various other spices. Cayenne pepper is often used as a substitute.