Skip to main content

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.






Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…