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Ethiopian Cabbage

Look, I know a lot of my friends think cabbage is boring, but the sad news is that cabbage ain't boring their cooking is boring. Not only is cabbage ready and willing to light up your food life with excitement, but it's also cheap (super cheap), filling, cheap, and good for you (did I mention cheap?).

It's is a great source of beta-carotene, vitamin C and fiber (what?!).  It's also a good source of glucosinolates (huh?!): a class of organic compounds that contain sulfur and nitrogen and are derived from glucose and an amino acid. The glucosinolates stimulate the production of enzymes that detox your body and remove carcinogens created during metabolism. This is super helpful in fighting off certain types of cancers. So here's a pat ont he back for cabbage and the whole cruciferous family!

You know what else is awesome about cabbage? It can be used to make Ethiopian food!

You know what's so great about Ethiopian food? It's the tastiest mistake food in the world. Everything looks like overcooked, over-spiced baby food mush, but it's all purposefully done; like this super easy to make (and super easy to burn) cabbage doodah. 

But guess what?! The burnt parts tasted uh-may-zing.  So I might just do it on purpose next time.




1/2 head cabbage, diced thin
2 carrots, small dice
1 onion, small dice
4 potatoes, small dice
olive oil
1 tsp asafoetida
4 garlic cloves, minced
2 tsp ground ginger
1 tsp turmeric
1 tsp curry
1 tsp cumin
  1. Throw your onions and garlic in a pot and give them a sprinkling of ginger and asafoetida; cook, covered, until softened. Add the carrots, and continue to cook, covered, for another 5 minutes or so. 
  2. Add in the rest of the spices and cabbage, cover, and cook for another 10 minutes. Then, add in the potatoes; cook covered for 20 minutes, or so (until the potatoes are soft and everything's kinda mushy).
  3. Serve over rice or injera.






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