Ethiopian Cabbage and Carrots

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 70.4
  • Total Fat: 3.1 g
  • Cholesterol: 7.8 mg
  • Sodium: 45.0 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.2 g

View full nutritional breakdown of Ethiopian Cabbage and Carrots calories by ingredient
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Number of Servings: 4


    1 onion, cut in half and sliced crosswise
    4 carrots, sliced in 1/2 slices
    1/2 head cabbage, shredded
    1 tbsp butter
    1-2 piece ginger, minced
    2 cloves garlic, minced
    1 tsp ground cumin
    1 tsp ground turmeric
    1/2 tsp cinnamon
    1/2 tsp ground coriander
    Pinch cayenne
    1 tsp salt, or to taste


Prepare the vegetables and have them ready. Heat the butter in a large pan over medium heat, and fry the ginger, garlic, and spices until fragrant, about 30 seconds. Add the onion and carrots, and cook until the onion is soft and browned. Add the cabbage a handful at a time, adding more when it wilts, until you have added it all, sprinkling salt to taste as you go. Fry it until the cabbage begins to brown. Add a splash of water to deglaze the pan, and serve.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TURBODILLO.

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