Dinner

Ethiopian Cabbage and Carrots is for Dinner.

Ethiopian Cabbage and Carrots takes 10 minutes to prepare.

Ethiopian Cabbage and Carrots takes 15 minutes to cook.

Ethiopian Cabbage and Carrots makes 4 servings.

The ingredients for Ethiopian Cabbage and Carrots are:

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

Here is how you make Ethiopian Cabbage and Carrots:

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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user TURBODILLO.

The nutritional information for Ethiopian Cabbage and Carrots is:

• 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

The dietary needs meet for Ethiopian Cabbage and Carrots is Vegetarian