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Ye'tikil Gomen
Ethiopian Cabbage and Potato
A comforting and mild Ethiopian vegan dish featuring tender cabbage, potatoes, and carrots, traditionally enjoyed during fasting periods. The vibrant yellow hue comes from turmeric.
🧂 Ingrédients
- 1/2 medium head (about 1 lb or 450g) Green Cabbage
- 3 medium (about 1 lb or 450g) Potatoes
- 2 medium Carrots
- 1 large Yellow Onion
- 3-4 cloves Garlic
- 1 teaspoon Ground Turmeric
- 2 tablespoons Vegetable Oil(such as canola or sunflower oil)
- 1/4 cup Water or Vegetable Broth(plus more if needed)
- to taste Salt
- a pinch (optional) Black Pepper(for a subtle warmth)
👨🍳 Instructions
- 1
Prepare the vegetables: Core and thinly slice the cabbage. Peel and cube the potatoes into roughly 1/2-inch pieces. Peel and slice the carrots. Finely chop the onion and mince the garlic.
⏱️ 15 minutes - 2
Heat the vegetable oil in a large pot or Dutch oven over medium heat (about 175°C / 350°F). Add the chopped onion and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes. Do not let it brown.
⏱️ 7 minutes - 3
Add the minced garlic and ground turmeric to the pot. Stir constantly and cook for about 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 minute - 4
Add the cubed potatoes and sliced carrots to the pot. Stir to coat them with the onion, garlic, and turmeric mixture. Cook for about 5 minutes, stirring occasionally, allowing them to soften slightly.
⏱️ 5 minutes - 5
Add the thinly sliced cabbage to the pot. Pour in the 1/4 cup of water or vegetable broth. Stir everything together. Bring the mixture to a simmer, then cover the pot tightly.
⏱️ 2 minutes - 6
Reduce the heat to low (about 150°C / 300°F) and let the Gomen simmer gently, covered, for 20-25 minutes, or until the cabbage is tender and the potatoes and carrots are easily pierced with a fork. Stir occasionally and add a splash more water or broth if the pot becomes too dry.
⏱️ 25 minutes - 7
Once the vegetables are tender, remove the lid. Season generously with salt and a pinch of black pepper (if using). Stir well and cook uncovered for another 2-3 minutes to allow any excess liquid to evaporate.
⏱️ 3 minutes - 8
Taste and adjust seasoning if necessary. Serve hot, traditionally spooned onto injera (Ethiopian sourdough flatbread) as part of a larger meal or fasting platter.
💡 Conseils de pro
- ✓For a richer flavor, you can add a tablespoon of niter kibbeh (spiced clarified butter) at the end of cooking, though this makes it non-vegan.
- ✓Ensure cabbage is thinly sliced for even cooking.
- ✓The turmeric provides a beautiful golden color and earthy flavor.
- ✓This dish is naturally vegan and gluten-free (when served with gluten-free injera).
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a cup of fresh or frozen green beans along with the cabbage in Step 5.
- Increase the garlic to 5-6 cloves for a more pungent flavor.
- Add a pinch of cayenne pepper or finely chopped jalapeño with the garlic for a touch of heat.