Tikel Gomen (Cabbage and Carrots)
Published Aug. 9, 2024
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large green cabbage (about 2 pounds), cored and chopped into 1-inch pieces (about 12 cups)
- 1large onion, finely chopped (about 2 cups)
- ⅓cup vegetable oil
- 2tablespoons grated garlic (from 6 to 7 garlic cloves)
- 3large carrots, scrubbed or peeled, then sliced into 2-inch sticks
- 1½teaspoons ground turmeric
- Salt
Nutritional analysis per serving (6 servings)
200 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 4 grams protein; 793 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, bring 10 cups of water to a boil. Add the cabbage, adjust heat to medium-high and boil until slightly softened but still with bite, about 5 minutes. Drain and set aside.
- Step 2
Meanwhile, place the onion in a large (12-inch) pan with deep sides and a lid (the same pan you’ll use to make tikel gomen). Cover with 4 cups of water and bring to a boil. Adjust heat to medium-high and boil, uncovered, until the onion is just softened and translucent, about 5 minutes.
- Step 3
Strain and return the onion to the pan over medium heat; add the oil and garlic. Cook, stirring frequently, until completely softened and fragrant, 7 to 10 minutes. You don’t want the onion and garlic to take on any color; turn down the heat if necessary.
- Step 4
Add the carrots, cabbage and turmeric, and season with salt. Cover and cook, stirring occasionally, until the carrots are fork-tender but keep their shape, about 20 minutes. Taste for salt and serve.
Private Notes
Comments
Temper oil with mustard and cumin seeds when sautéing onion and garlic. It will add another layer of nutty/toasty flavor!
Yes!! More Ethiopian recipes and more from Genet Agonafer please!!
Made this and made one small change. I steamed the cabbage over the boiling minced onions to save time. Otherwise, I followed the recipe exactly. I live right by Meals by Genet and have to say, this tastes *exactly* like what she serves. It's a bit mild, with a hint of garlic and some sweetness from the carrots and cabbage. Paired with tangy injera it's a perfect bite. If you can, serve with timatim fifit (spicy tomatoes), atkilt (potatoes and green beans), and misir lentils too.
Oh, this is delicious! I followed Max’s tip to add mustard and cumin seeds to the oil, and it is perfect.
Why couldn't you boil the chopped onions in the same pot after you boiled the cabbage? In both cases, the water is strained out? Boiling 10 cups of water and then 4 more cups of water separately is rather energy inefficient.
As usual for the Times, the prep time is not ten minutes. Garlic, onion, carrots, cabbage. Was 20 ish for me.
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