Wednesday World Food Tour! First stop: Ethiopia!
On the menu: Tikil Gomen aka awesome cabbage dish bursting with bold flavors. So pack your bags because as Guy Fieri says, we’re going to flavor town.
Now, you cannot find many dishes that come healthier than this and it only takes 25 minutes max to cook!! I did indeed slightly deviate from the original recipe, as I did end up adding tomato paste, which I think was a fabulous move. I also did not add curry but instead opted to throw in some paprika. For you cabbage patch kids out there, you’re going to love the cabbage in this dish. For those who are not super fans, I really think you may overcome your fears because this dish is that good.
Are you wondering where that gorgeous orange color comes from? That would be the Turmeric. Ah, yes, the deep orange, potent spice that has been used in Indian and Chinese medicines for longer than I can probs count. Turmeric has been known to be a powerful anti-inflammatory agent throughout the years. Count me in. The taste is VERY strong but no worries, the perfect amount goes into my Tikil Gomen dish.
So, lets get going because it’s time to get cultured and experience the wonders of flavors from across the world.
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- 3 medium chopped russet potatoes
- 5 large chopped carrots
- 1/2 large head chopped cabbage
- 1/3 cup chopped onion
- 1 tbsp minced garlic
- 2 tbsp tomato paste
- 1/4 cup olive oil
- 1 cup vegetable stock (may need to add more as needed)
- 3/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1/4 tsp paprika
- salt and pepper to taste
- In a large pan, start out by sautéing the garlic, onions and vegetables in the olive oil on medium heat for 5 minutes. Then, add the spices, tomato paste, and cabbage. Add the vegetable broth as needed to cook the vegetables and stir every couple of minutes for roughly 15-17 more minutes or until the veggies are soft. Your total cooking time will depend on the size of the vegetables.