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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut out the core of the cabbage and chop into pieces-however you prefer them, set aside. | 2. Slice onions, set aside. | 3. Slice carrots, set aside. | 4. Peel and cube potatoes and set aside. | 5. In a large pot heat the oil (I would suggest medium-high). | 6. Add the onions and carrots. sauté for five minutes. | 7. Add spices (cumin, turmeric, curry ) and stir for a minute. | 8. Add water which will settle in the bottom of the pan and keep things from burning, Add potatoes, and cabbage and mix. Add more seasoning if you wish or salt and pepper. Reduce heat to low-med, cover with a tight lid, and let it cook down for 25 minute or until potatoes and cabbage is tender which will depend on how large you chop potatoes. | 9. Remove from heat and let it cool down. Taste and adjust salt and pepper as desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green cabbage	1	head		-	-	-	-
onion	1			64.0	14.944	1.76	0.16
potato	5			-	-	-	-
carrot	3			157.44	36.7872	3.5712	0.9216
turmeric	1	tablespoon		29.328000000000003	6.3112	0.9099	0.3055
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
olive oil	1/3	cup		636.48	0.0	0.0	72.0
salt pepper				-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.