Sunday, March 29, 2009
Ethiopian Cabbage
3 T olive oil
4 - carrots, thinly sliced
1 - clove garlic, minced
1 t salt
1/2 t ground black pepper
1/2 t cumin
1/4 t turmeric
1 - head cabbage, shredded
In a medium skillet heat the olive oil over medium heat; add the carrots and garlic and cook in the hot oil about 5 minutes.
Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Let it get really soft.
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This stuff is fantastic. The recipe called for potatoes, but I think it would be better without them, so I didn't put them in here.
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