Tuesday, October 19, 2010

Tikil Gomen

This is actually one of my favorite yummies on the ole veggie platter at your local habesha restaurant. I was so excited to make it last night and even more excited to share it with you today. If you make it at home post a picture in the comments section or let me know how you liked it. I have never been an enormous fan of cabbage, but after this - I just may be.


  • 1/2 cup olive oil
  • 4 sliced carrots
  • 1 onion
  • 1 tsp salt
  • 2 spoonfuls of berbere (if you dont have berbere you can substitute pepper, cumin, tumeric, and chili powder)
  • 1/2 head of cabbage
  • 5 potatoes cubed

  1. Heat olive oil in large (i mean large) pot on medium heat

  2. Add carrots and onions and cook for 5 minutes
  3. Add spices and cabbage and cook for 20 minutes
  4. Add potatoes

  5. Cover and cook for another 30-40 minutes until potatoes are soft

  6. I would continue to check on this pulling the juices up to the top with a spoon and moving the potatoes and veggies around

  7. Once the potatoes are soft remove from heat
  8. Serve on injera
  9. Enjoy!

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