Ingredients and Weight:
- Green cabbage: 1 medium head (about 1 pound)
- Carrots: 1 pound, peeled and diced
- Onion: 1 large, diced
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, minced
- Olive oil: 2 tablespoons
- Vegetable broth: 2 cups
- Tomato paste: 2 tablespoons
- Berbere spice blend: 1 tablespoon (or to taste)
- Salt and pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Remove any tough outer leaves from the cabbage and shred the cabbage coarsely.
- In a large saucepan or Dutch oven, heat the olive oil over medium heat.
- Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
- Stir in the carrots and cook until they start to soften, about 10 minutes.
- Add the cabbage, vegetable broth, tomato paste, berbere spice blend, salt, and pepper. Bring to a simmer and cook until the cabbage is tender and the carrots are cooked through, about 45-60 minutes. Serve warm.
Nutritional Information:
Per serving (1 cup):
- Calories: 150
- Carbohydrates: 20g
- Protein: 5g
- Fat: 5g
- Fiber: 5g
Dish Characteristics:
- Aromatic and flavorful
- Tender and juicy
- Healthy and nutritious
- Customizable with different spice levels
User Comments:
- "This was a delicious and easy dish to make. I loved the combination of flavors."
- "I added extra berbere spice for a kick and it was perfect."
- "This is a great way to use up leftover cabbage and carrots."
- "I served this with injera bread and it was a hit with my guests."
- "The vibrant color and aroma of this dish were so inviting."
Special Precautions and Tips:
- If berbere spice is not available, you can substitute a combination of paprika, cumin, fenugreek, and cardamom.
- Taste the dish and adjust the seasonings as needed.
- Serve with injera bread or rice for a more authentic Ethiopian experience.
- Leftover Tikil Gomen can be stored in the refrigerator for up to 3 days.
