20 Delicious Cabbage Recipes with Ethiopian Flavors

Transform your kitchen into an Ethiopian spice market with these incredible cabbage creations! Whether you’re craving quick weeknight dinners or exploring global comfort foods, these recipes bring vibrant berbere spice and aromatic flavors to humble cabbage. Get ready to discover 20 delicious ways to make this budget-friendly vegetable the star of your table—each dish promises an unforgettable culinary adventure that will have you coming back for more.

Ethiopian Spiced Cabbage Stew

Overwhelmed by bland cabbage recipes? This Ethiopian spiced cabbage stew transforms the humble veggie into a flavor explosion. Grab your largest skillet—we’re making magic in under 30 minutes.

Ingredients

• 1 large yellow onion, diced (I always grab the sweetest-looking one at the market)
• 3 tablespoons olive oil (extra virgin is my kitchen staple for richer flavor)
• 4 cloves garlic, minced (freshly crushed releases the best aroma)
• 1 tablespoon grated ginger (keep the peel on while grating—it’s easier to handle)
• 1 medium green cabbage, cored and sliced into 1-inch strips (remove any tough outer leaves first)
• 2 large carrots, peeled and cut into ¼-inch coins (uniform slices ensure even cooking)
• 1 teaspoon turmeric powder (it stains, so use a wooden spoon!)
• ½ teaspoon cumin seeds (toasting these unlocks their nutty depth)
• ¼ teaspoon cardamom powder (my secret weapon for warmth)
• 1 (14.5 oz) can diced tomatoes, undrained (the liquid creates the saucy base)
• 1 cup vegetable broth (low-sodium lets the spices shine)
• Salt, to taste (I start with ½ teaspoon and adjust at the end)

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers.
2. Add cumin seeds and toast for 45 seconds until fragrant—they’ll darken slightly.
3. Stir in diced onion and cook for 6 minutes, stirring occasionally, until edges turn golden.
4. Add minced garlic and grated ginger, cooking for 1 minute until aromatic.
5. Mix in turmeric and cardamom, stirring constantly for 30 seconds to bloom the spices.
6. Add carrot coins and cook for 3 minutes until slightly softened.
7. Pour in diced tomatoes with their juices and vegetable broth, scraping any browned bits from the skillet bottom.
8. Bring the mixture to a gentle boil, then reduce heat to medium-low.
9. Fold in cabbage strips, coating them evenly with the spiced liquid.
10. Cover the skillet and simmer for 15 minutes, stirring halfway through, until cabbage is tender but still has bite.
11. Uncover and cook for 3 more minutes to thicken the sauce slightly.
12. Season with salt, starting with ½ teaspoon and adjusting after tasting.

Hearty yet light, this stew balances soft cabbage with toothsome carrots in a turmeric-kissed broth. Serve it over fluffy quinoa for a complete meal, or scoop it up with injera for an authentic experience. The leftovers taste even better the next day as the spices fully meld.

Berbere Cabbage and Potato Sauté

Let’s transform humble cabbage into something spectacular. Loaded with berbere spice’s warm, complex heat, this sauté turns basic veggies into a vibrant side or main. Seriously, your taste buds won’t know what hit them.

Ingredients

– 1 medium head green cabbage, cored and thinly sliced (I like it shredded for quicker cooking)
– 2 medium Yukon Gold potatoes, diced into ½-inch cubes (their creamy texture is perfect here)
– 1 large yellow onion, thinly sliced (sweetness balances the spice)
– 3 tablespoons olive oil, my go-to for high-heat sautéing
– 2 tablespoons berbere spice blend (adjust if yours is extra fiery)
– 1 teaspoon salt
– ½ cup water
– ¼ cup chopped fresh cilantro for garnish (don’t skip—it brightens everything up)

Instructions

1. Heat 3 tablespoons olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 thinly sliced yellow onion and sauté for 4–5 minutes, stirring frequently, until softened and lightly golden.
3. Stir in 2 tablespoons berbere spice and 1 teaspoon salt, toasting for 30 seconds until fragrant.
4. Add 2 diced Yukon Gold potatoes and toss to coat evenly in the spiced oil.
5. Pour in ½ cup water, then immediately cover the skillet and reduce heat to medium.
6. Steam potatoes for 8–10 minutes, until they are just tender when pierced with a fork.
7. Uncover and add 1 thinly sliced head of cabbage, stirring to combine.
8. Increase heat to medium-high and cook uncovered for 6–8 minutes, stirring occasionally, until cabbage is wilted but still slightly crisp.
9. Remove from heat and stir in ¼ cup chopped fresh cilantro.

Makes an incredible filling for warm tortillas or alongside grilled chicken. The potatoes melt into the spiced cabbage, creating a dish that’s both comforting and exciting—leftovers taste even better the next day, if they last that long.

Ethiopian Inspired Cabbage and Split Pea Sauce

Unexpectedly addictive, this Ethiopian-inspired cabbage and split pea sauce transforms humble ingredients into something spectacular. Grab your largest skillet—you’ll want seconds of this vibrant, spiced dish that comes together in under 30 minutes.

Ingredients

• 2 tablespoons olive oil (I always use extra virgin for better flavor)
• 1 large yellow onion, diced (sweet varieties work best here)
• 3 garlic cloves, minced (fresh is essential—no jarred stuff!)
• 1 tablespoon berbere spice blend (adjust if yours is extra spicy)
• 1 cup yellow split peas, rinsed (they cook faster than green ones)
• 4 cups vegetable broth (low-sodium lets you control seasoning)
• 1 small head green cabbage, shredded (about 6 cups packed)
• 1 teaspoon salt (I use fine sea salt for even distribution)
• 2 tablespoons lemon juice (freshly squeezed makes all the difference)

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent and edges begin to brown, 5-7 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, exactly 1 minute—don’t let it burn.
4. Sprinkle berbere spice over onion mixture and toast for 30 seconds to release oils.
5. Add rinsed split peas and vegetable broth, scraping bottom to incorporate browned bits.
6. Bring mixture to a rolling boil, then reduce heat to maintain a gentle simmer.
7. Cover and cook for 15 minutes until split peas are tender but still hold shape.
8. Stir in shredded cabbage and salt—it will seem like a lot but wilts dramatically.
9. Cook uncovered for 8-10 minutes until cabbage is tender but retains slight crunch.
10. Remove from heat and stir in lemon juice to brighten all flavors.

Lusciously textured with tender split peas and silky cabbage, this dish delivers complex warmth from the berbere spice. Serve it over injera if you’re traditional, or spoon it alongside roasted vegetables for a modern twist—the vibrant yellow sauce makes everything Instagram-worthy.

Zesty Cabbage and Carrot Salad with Injera

Forget boring salads—this zesty cabbage and carrot combo with soft injera will wake up your taste buds. Fresh, crunchy, and packed with bright flavors, it’s the perfect lunch that actually satisfies.

Ingredients

• 4 cups shredded green cabbage (I like it extra crisp)
• 2 large carrots, grated (the rainbow ones add nice color)
• 1/4 cup fresh lime juice (freshly squeezed makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for dressings)
• 1 tsp honey (local if you have it)
• 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat)
• 1/4 cup chopped fresh cilantro (stems removed for better texture)
• 2 pieces of injera, torn into bite-sized pieces (store-bought works great)
• 1/2 tsp salt (I use fine sea salt for even distribution)

Instructions

1. Place shredded cabbage and grated carrots in a large mixing bowl.
2. In a small bowl, whisk together lime juice, olive oil, honey, red pepper flakes, and salt until fully combined. Tip: Whisk for at least 30 seconds to emulsify the dressing properly.
3. Pour the dressing over the cabbage and carrot mixture.
4. Use tongs to toss everything together until evenly coated.
5. Let the salad sit for 10 minutes to allow the cabbage to slightly soften and absorb flavors.
6. Add chopped cilantro and torn injera pieces to the bowl.
7. Gently fold everything together until well combined. Tip: Be careful not to overmix once the injera is added to keep it from breaking apart too much.
8. Serve immediately. Tip: For best texture, enjoy within 2 hours as the injera will continue to soften.

Juicy cabbage and crisp carrots hold their crunch against the tangy lime dressing, while the soft injera soaks up every bit of flavor. Serve it piled high in bowls with extra injera on the side for scooping—it’s messy, vibrant, and totally addictive.

Ethiopian Cabbage and Lentil Mix

Craving something that’s both comforting and packed with flavor? This Ethiopian cabbage and lentil mix delivers—tender veggies, hearty lentils, and warm spices come together in one skillet. Customize the heat level to your liking, but don’t skip the berbere—it’s the soul of this dish.

Ingredients

• 1 cup brown lentils (rinsed well—no one wants gritty lentils!)
• 1 large yellow onion, finely chopped (I like mine diced small for even cooking)
• 3 cloves garlic, minced (fresh is best here, no jarred stuff)
• 1 tbsp grated ginger (peel it first—it makes a difference)
• 1 medium carrot, diced into ¼-inch pieces
• ½ small green cabbage, thinly sliced (about 4 cups packed)
• 2 tbsp olive oil (extra virgin is my go-to for sautéing)
• 1 tbsp berbere spice blend (adjust to your heat preference)
• ½ tsp turmeric
• 3 cups vegetable broth (low-sodium lets you control the salt)
• Salt to taste (I start with ½ tsp and adjust at the end)

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 chopped onion and sauté for 5–7 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant—don’t let the garlic brown.
4. Add 1 diced carrot and cook for 3 minutes, just until slightly softened.
5. Sprinkle in 1 tbsp berbere and ½ tsp turmeric, toasting the spices for 30 seconds to unlock their full flavor.
6. Pour in 1 cup rinsed brown lentils and toss to coat evenly with the spice mixture.
7. Add 3 cups vegetable broth and bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Stir in ½ sliced cabbage, submerging it in the broth, and continue simmering for 10–12 minutes until lentils are tender and cabbage is wilted.
9. Season with salt, starting with ½ tsp, then taste and adjust—the lentils will have absorbed most of the liquid, leaving a thick, stew-like consistency.

Now you’ve got a dish that’s hearty, slightly spicy, and deeply satisfying. Serve it over fluffy rice or with injera for an authentic touch—the soft cabbage and tender lentils soak up the berbere spice beautifully. Leftovers? They taste even better the next day.

Savory Cabbage Stir-Fry with Berbere

Let’s transform that lonely cabbage into a flavor explosion! This berbere-spiced stir-fry brings serious heat and texture to your weeknight rotation—ready in under 20 minutes.

Ingredients

– 1 medium green cabbage, thinly sliced (I always remove the tough core first)
– 2 tbsp avocado oil (my high-heat favorite for perfect searing)
– 1 yellow onion, thinly sliced (sweet varieties work best here)
– 3 garlic cloves, minced (fresh only—jarred just doesn’t hit the same)
– 1 tbsp berbere spice blend (adjust this based on your heat tolerance)
– 1 tsp kosher salt (I prefer Diamond Crystal for even distribution)
– 2 tbsp soy sauce (use tamari for gluten-free needs)
– 1 tbsp rice vinegar (that acidic punch balances the richness)
– 2 tbsp chopped fresh cilantro (stems and all for maximum flavor)

Instructions

1. Heat avocado oil in a large skillet or wok over medium-high heat until shimmering—about 90 seconds.
2. Add sliced onion and cook for 3 minutes, stirring frequently, until edges begin to soften.
3. Add minced garlic and cook for 45 seconds until fragrant but not browned.
4. Add sliced cabbage and kosher salt, tossing to coat everything in oil.
5. Cook undisturbed for 2 minutes to develop some caramelization on the cabbage.
6. Sprinkle berbere spice evenly over the cabbage and toss vigorously to distribute.
7. Continue cooking for 5-6 minutes, stirring every 60 seconds, until cabbage is wilted but still crisp-tender.
8. Pour in soy sauce and rice vinegar, scraping any browned bits from the pan bottom.
9. Cook for 1 final minute until liquid is mostly evaporated.
10. Remove from heat and stir in chopped cilantro.
Done! You’ve got tender-crisp cabbage with charred edges swimming in that smoky berbere sauce. Double the spice blend if you want real sweat-on-your-brow heat, or serve over coconut rice to tame the fire.

Lemony Cabbage and Chickpeas Stew

Sick of boring weeknight dinners? This lemony cabbage and chickpeas stew transforms humble ingredients into something spectacular. Grab your Dutch oven—we’re making magic in under 30 minutes.

Ingredients

– 2 tablespoons extra virgin olive oil (my go-to for that fruity depth)
– 1 yellow onion, diced medium (sweet onions work beautifully here)
– 3 garlic cloves, minced (fresh only—jarred just doesn’t hit the same)
– 1 small head green cabbage, chopped into 1-inch pieces (about 6 cups)
– 2 (15-ounce) cans chickpeas, drained and rinsed (I like the firm texture of canned)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 lemon, juiced (about 3 tablespoons—roll it first for maximum juice)
– 1 teaspoon smoked paprika (this adds that smoky backbone)
– ½ teaspoon red pepper flakes (adjust for your heat preference)
– Salt and black pepper to taste (I start with ½ teaspoon salt)

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Add chopped cabbage and cook for 8 minutes, stirring every 2 minutes, until slightly wilted.
5. Pour in vegetable broth, scraping any browned bits from the bottom—that’s flavor!
6. Add drained chickpeas, smoked paprika, and red pepper flakes.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Stir in lemon juice and season with salt and black pepper.
9. Simmer for 2 more minutes to let flavors meld.
10. Remove from heat and let rest for 3 minutes before serving. Buttery soft cabbage melts into the broth while chickpeas add hearty substance. Bright lemon cuts through the richness—serve over crusty bread or with a dollop of Greek yogurt for extra creaminess.

Ethiopian Flavored Cabbage Rolls

Forget boring cabbage rolls—these Ethiopian-spiced bundles are about to become your new obsession. Filled with savory lentils and berbere-spiced beef, they deliver serious flavor in every bite. Trust me, your taste buds will thank you later.

Ingredients

– 1 large head green cabbage (look for one that feels heavy for its size)
– 1 lb ground beef (85/15 works best for flavor)
– 1 cup brown lentils (rinsed well—no one wants gritty rolls)
– 2 tbsp berbere spice blend (my local Ethiopian market has the best)
– 1 yellow onion, finely diced (I always shed a tear or two)
– 3 cloves garlic, minced (fresh only, please)
– 1 15-oz can crushed tomatoes (San Marzano are my go-to)
– 2 cups vegetable broth (low sodium lets you control the salt)
– 2 tbsp olive oil (extra virgin for that fruity finish)
– 1 tsp salt (I use fine sea salt for even distribution)

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully remove 12 large outer cabbage leaves using a sharp knife to help separate them from the core.
3. Blanch cabbage leaves in boiling water for exactly 2 minutes until pliable but not mushy.
4. Immediately transfer blanched leaves to an ice water bath to stop the cooking process.
5. Heat olive oil in a large skillet over medium heat until shimmering.
6. Add diced onion and cook for 5 minutes, stirring frequently, until translucent.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Add ground beef and cook for 6-7 minutes, breaking it up with a spatula, until no pink remains.
9. Stir in berbere spice blend and salt, coating the meat evenly.
10. Add rinsed lentils and crushed tomatoes, stirring to combine thoroughly.
11. Pour in vegetable broth and bring mixture to a simmer.
12. Reduce heat to low, cover, and cook for 25 minutes until lentils are tender and liquid is absorbed.
13. Preheat your oven to 375°F while the filling cools slightly.
14. Pat blanched cabbage leaves completely dry with paper towels.
15. Place 1/3 cup of filling in the center of each cabbage leaf.
16. Fold the sides inward, then roll tightly from the stem end upward.
17. Arrange rolls seam-side down in a 9×13 baking dish.
18. Pour remaining 1/2 cup vegetable broth around the rolls.
19. Cover tightly with foil and bake at 375°F for 30 minutes.
20. Remove foil and bake for another 10 minutes until tops are lightly browned.

Outrageously tender cabbage wraps around that spiced filling, creating the perfect texture contrast. The berbere brings warm, complex heat that lingers beautifully. Serve these over injera if you can find it, or with crusty bread to soak up every last bit of sauce.

Cabbage and Carrot Tibs

Grab your skillet because this Cabbage and Carrot Tibs is about to become your new weeknight obsession. It’s the perfect veg-forward twist on Ethiopian street food that comes together in under 30 minutes—seriously addictive flavors without the fuss.

Ingredients

– 2 tbsp extra virgin olive oil (my go-to for that fruity base note)
– 1 medium yellow onion, thinly sliced (sweet varieties work best here)
– 3 garlic cloves, minced (fresh only—jarred just doesn’t hit the same)
– 1 tbsp berbere spice (don’t skip this—it’s the soul of the dish)
– 4 cups shredded green cabbage (I like mine cut into ¼-inch strips for even cooking)
– 2 large carrots, julienned (matchstick-cut keeps the texture crisp)
– 1 tbsp tomato paste (the concentrated kind from a tube is my secret weapon)
– 1 tbsp fresh lemon juice (brightens everything up at the end)
– ½ tsp salt (fine sea salt distributes evenly)

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 thinly sliced yellow onion and cook, stirring frequently, until edges begin to brown, 4–5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds—don’t let it burn.
4. Sprinkle 1 tbsp berbere spice over the onion mixture and toast for 30 seconds to unlock its aroma.
5. Add 4 cups shredded cabbage and 2 julienned carrots to the skillet, tossing to coat in the spiced oil.
6. Cook vegetables, stirring every 2 minutes, until cabbage is wilted but still crisp, 6–8 minutes.
7. Push veggies to one side and add 1 tbsp tomato paste to the empty space, cooking it for 1 minute to deepen its flavor.
8. Mix tomato paste into the vegetables until evenly distributed.
9. Sprinkle ½ tsp salt over the mixture and toss to combine.
10. Remove skillet from heat and drizzle 1 tbsp fresh lemon juice over the tibs, stirring gently.

You’ll love the crunch of the carrots against the tender cabbage, all wrapped in that smoky berbere heat. Serve it over fluffy quinoa or stuff it into warm pita for a seriously satisfying meal—leftovers taste even better the next day, straight from the fridge.

Ethiopian Spicy Red Lentil and Cabbage Soup

Spice up your soup game with this Ethiopian-inspired powerhouse. Simmer red lentils and cabbage in a fiery berbere-spiced broth that’ll warm you from the inside out. Grab your Dutch oven—this one’s ready in under an hour.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for sautéing aromatics)
• 1 large yellow onion, diced (I like mine finely chopped for even flavor distribution)
• 4 garlic cloves, minced (fresh only—skip the jarred stuff here)
• 1 tbsp grated ginger (peel it with a spoon for zero waste)
• 3 tbsp berbere spice blend (adjust if you’re heat-sensitive—this stuff packs a punch)
• 1 cup red lentils, rinsed (they cook faster than brown lentils, no soaking needed)
• 4 cups vegetable broth (low-sodium lets the spices shine)
• ½ small green cabbage, thinly sliced (core removed—it’s all about the tender leaves)
• 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted add a nice smoky depth)
• 1 tbsp lemon juice (freshly squeezed brightens everything up)
• Salt to taste (I start with ½ tsp and adjust at the end)

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and grated ginger and cook for 1 minute until fragrant.
4. Sprinkle berbere spice blend over the onion mixture and toast for 30 seconds to unlock its oils.
5. Pour in rinsed red lentils and toss to coat evenly in the spiced oil.
6. Add 4 cups vegetable broth and scrape any browned bits from the pot bottom.
7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Stir in thinly sliced cabbage and undrained diced tomatoes.
9. Continue simmering for another 15 minutes until lentils are tender and cabbage is wilted.
10. Remove from heat and stir in 1 tbsp lemon juice.
11. Season with salt, starting with ½ tsp and adding more if needed.

Watch the lentils melt into the broth while the cabbage keeps a slight crunch. That berbere heat builds slowly, so serve it with flatbread for dipping or over quinoa to soak up every last drop.

Cabbage and Beet Salad with Ethiopian Vinaigrette

Grab your sharpest knife because this cabbage and beet salad is about to become your new obsession. Get ready to crunch through vibrant purple cabbage and earthy roasted beets, all drenched in a spicy Ethiopian vinaigrette that’ll make your taste buds dance. This isn’t your grandma’s salad—it’s a flavor explosion that’ll have you craving seconds before you finish firsts.

Ingredients

– 1 medium red cabbage, thinly sliced (I always go for the heaviest one—more crunch!)
– 2 medium beets, peeled and cubed (roasting brings out their natural sweetness)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 2 tbsp berbere spice blend (the heart of Ethiopian flavor)
– 3 tbsp fresh lemon juice (freshly squeezed makes all the difference)
– 1 tsp honey (balances the spice perfectly)
– 1/2 tsp kosher salt (I prefer this over table salt for better distribution)
– 1/4 cup chopped fresh parsley (adds that bright, fresh finish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the beets and cut them into 1/2-inch cubes for even roasting.
3. Toss the beet cubes with 1 tablespoon of olive oil and spread them in a single layer on the baking sheet.
4. Roast the beets for 25-30 minutes until tender when pierced with a fork and slightly caramelized at the edges.
5. While beets roast, thinly slice the red cabbage into shreds about 1/4-inch thick.
6. In a small bowl, whisk together the remaining 3 tablespoons olive oil, berbere spice, lemon juice, honey, and kosher salt until fully emulsified.
7. Place the sliced cabbage in a large mixing bowl and pour half of the dressing over it.
8. Massage the dressing into the cabbage with your hands for 2 minutes until it slightly wilts and becomes more pliable.
9. Remove the roasted beets from the oven and let them cool for 5 minutes to room temperature.
10. Add the cooled beet cubes to the dressed cabbage in the mixing bowl.
11. Pour the remaining dressing over the cabbage and beet mixture.
12. Add the chopped fresh parsley and toss everything together until evenly coated.
13. Let the salad sit for 10 minutes to allow the flavors to meld together.

Perfect for meal prep or impressing dinner guests, this salad gets better as it sits—the cabbage stays crunchy while soaking up that incredible berbere kick. Pile it high alongside grilled chicken or stuff it into pita pockets for a lunch that’ll have everyone asking for the recipe.

Vegan Cabbage and Carrot Wat

Tired of boring vegan bowls? Transform humble cabbage and carrots into this fiery Ethiopian-inspired wat that’ll make your taste buds dance. This one-pot wonder brings serious flavor with zero fuss—perfect for weeknights when you crave something spectacularly simple yet deeply satisfying.

Ingredients

– 1 large green cabbage, thinly sliced (I always remove the tough core first)
– 3 large carrots, peeled and cut into ¼-inch coins (rainbow carrots add gorgeous color)
– 1 yellow onion, finely diced (sweet onions work beautifully here)
– 3 cloves garlic, minced (fresh is essential—no jarred stuff!)
– 2 tbsp berbere spice blend (my local international market has the best authentic version)
– 1 tbsp tomato paste
– 2 cups vegetable broth (low-sodium lets you control the salt)
– 2 tbsp olive oil
– ½ tsp salt

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring frequently, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Add berbere spice and tomato paste, stirring constantly for 30 seconds to toast the spices.
5. Pour in vegetable broth, scraping any browned bits from the bottom of the pot.
6. Add sliced cabbage and carrot coins, stirring to coat everything in the spiced broth.
7. Bring to a boil, then immediately reduce heat to maintain a gentle simmer.
8. Cover and cook for 25 minutes, stirring halfway through.
9. Uncover and continue simmering for 10 more minutes to thicken the sauce.
10. Stir in salt, then taste and adjust seasoning if needed.

Dive into this tender cabbage and carrot wat where the vegetables soak up the complex berbere spice. The carrots maintain a slight bite against the meltingly soft cabbage, creating fantastic texture contrast. Serve it over fluffy quinoa or with injera for the full Ethiopian experience—leftovers taste even better the next day when the flavors fully meld.

Spiced Ethiopian Cabbage and Potato Curry

Zesty Ethiopian flavors meet cozy comfort food in this vibrant curry. Transform humble cabbage and potatoes into a fragrant, spiced masterpiece that’ll have your kitchen smelling incredible. This plant-powered dish delivers serious flavor with minimal effort—your new weeknight hero is here.

Ingredients

– 2 tablespoons extra virgin olive oil (my go-to for better flavor)
– 1 large yellow onion, diced (don’t skimp—this builds the flavor base)
– 3 garlic cloves, minced (fresh only—jarred garlic just doesn’t hit the same)
– 1 tablespoon berbere spice blend (the star ingredient—find it at international markets)
– 1 teaspoon turmeric (adds that gorgeous golden color)
– 4 medium Yukon Gold potatoes, cubed (they hold their shape perfectly)
– ½ head green cabbage, shredded (about 4 cups—core removed)
– 1 cup vegetable broth (low-sodium lets you control the salt)
– 1 tablespoon tomato paste (the secret umami booster)
– ½ teaspoon salt (start here—you can always add more)

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 6-8 minutes until translucent and lightly golden.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Add berbere spice and turmeric, toasting for 30 seconds to awaken the flavors.
5. Mix in tomato paste and cook for 1 minute until it darkens slightly.
6. Add cubed potatoes and toss to coat evenly in the spice mixture.
7. Pour in vegetable broth, scraping any browned bits from the bottom.
8. Bring to a simmer, then reduce heat to low and cover.
9. Cook for 15 minutes until potatoes are fork-tender but not mushy.
10. Stir in shredded cabbage—it will seem like a lot but wilts down significantly.
11. Cover and cook for 8-10 minutes until cabbage is tender but still has some bite.
12. Season with salt and stir thoroughly to combine all elements.

Richly spiced potatoes melt against the tender cabbage in this vibrant curry. The berbere delivers warm, complex heat that builds with each bite—serve it over fluffy rice or with injera for an authentic experience. Leftovers taste even better the next day as the flavors continue to develop.

Conclusion

More than just a vegetable, cabbage becomes extraordinary with Ethiopian spices! We hope these 20 recipes inspire your next kitchen adventure. Try one this week, leave a comment with your favorite, and share your creations by pinning this article on Pinterest. Happy cooking!