This is an Ethiopian style of preparing cabbage and is commonly eaten with Injera(Teff flour bread).The preparation style is not traditional but I managed to get the same flavor as that found in the restaurant.
Preparation time:30 minutes
1 tablespoon ghee
4 carrots diced
1/2 cabbage shredded
1/4 teaspoon cloves powder
1/4 teaspoon cinnamon powder
2 cup diced potatoes
1/4 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon ginger garlic paste
pinch of black pepper
salt to taste
1.In a pan bring water to a boil and add the salt and diced potatoes and boil for 5 minutes,until just soft and not mushy.Drain the water and keep aside.
2.Heat the ghee in a separate pan and add the onion and turmeric and saute for 4-5 minutes and then add ginger garlic paste and saute for 1 more minute.
3.Add the carrot and saute for 5 minutes.
4.Add the cabbage and salt and saute until cooked(about 10-15 minutes).
5.Add the potatoes and the spices and stir to combine.
6.Sprinkle black pepper powder,combine and turn off the stove.
The ethiopians use a clarified butter(ghee) called as Niter Kibbeh which is spiced with cinnamon,cloves,ginger and garlic,I had plain ghee at hand so I added these spices in the preparation here,these are not part of the traditional dish.
We are cooking 3 vegetables here,so we are adding each vegetable at an appropriate time so that by the time they are all combined ,they are all cooked.