How to Make Ethiopian Cabbage
Step #1: 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 sauté for 5 minutes until the onions have softened. Add the berbere seasoning and ginger paste; fry for 60 seconds until fragrant. But about the Ethiopian food: it is so fun to grab a piece of injera (Ethiopian flatbread, which I don’t know how to make, so I just used store-bought naan and used it to scoop up warmly spiced red lentil stew (misir wot), spicy slow-cooked kale (gomen), and, of course, berbere-spiced cabbage, carrots, and potatoes (atakilt wat). Step #2: Add the carrot, potato, cabbage, and ½ 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. Berbere Spice Mix: Berbere is the heart of Ethiopian cuisine and varies greatly in heat and composition. If possible, use an authentic Ethiopian Berbere blend or make your own from scratch for a more authentic flavor. Adjust the amount based on your heat preference, as berbere can be quite spicy. Low and Slow Cooking: While the recipe suggests a cooking time of about 25 minutes, don’t hesitate to extend this if your vegetables aren’t perfectly tender. Cooking the dish on a lower heat for a longer period can enhance the melding of flavors without risking burning the spices. For reheating, thaw it in the fridge if frozen, then warm it in a microwave or on the stovetop over medium heat until heated through. Stir occasionally to ensure even reheating and to maintain the dish’s texture.
