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Dinner Day 26: Ethiopian Cabbage and Stew

2/26/2019

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Picture
Ingredients
  • ½ cup olive or canola oil
  • 2- cups carrots sliced about 4 medium carrots
  • 1- medium onion chopped
  • 2-3 teaspoons minced garlic
  • 1 teaspoon curry powder or turmeric
  • 1- teaspoon cumin
  • 1 1/2 - teaspoon smoked paprika
  • 1 large tomato diced
  • 1- pound potatoes cut in chunks
  • 1 bell pepper chopped
  • 8 cups chopped cabbage about ½ cabbage head
  • ½ teaspoon cayenne pepper or more to taste optional
  • salt and pepper to taste

Instructions
  1. • In a large saucepan or Dutch oven, heat oil over medium heat.
  2. • Add onions, give it a minute or two then add, carrots, potatoes and tomatoes.
  3. • Stir in all the spices; garlic, cumin, smoked paprika, curry, white pepper, cayenne pepper, and salt.
  4. • Simmer for about 5 minutes, stirring occasionally to prevent burns.
  5. • Pour in about 1 cup water to the saucepan , you may have to add more if needed. Continue to simmer for about 10-15minutes until the potatoes is almost tender.
  6. • Finally add cabbage and green pepper, stir Continue cooking for about 5 minutes.
  7. • Adjust for seasonings. Serve warm
​
Source: Immaculate Bites
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