While the yellow kik may be Ladybug's favorite dish. Ethiopian cabbage is one of mine. Not just one of the favorite ones I make. Or a favorite Ethiopian dish. But one of my favorite foods ever. I don't eat cabbage any other way. But I love this. You will need a large pan for this dish.
Start with this.
Simple ingredients. Again, I have used the spiced butter (that I made at an earlier date). This time I used garlic, red onion, cabbage, anaheim pepper, and a small can of tomato paste. The recipe calls for carrots. I hate cooked carrots. I love raw carrots but I don't think they should be cooked. The recipe also calls for potatoes. However, potatoes don't freeze well. If I were to serve it fresh I might consider it. But I love the cabbage alone so much I might not.
Cook the chopped onions and spiced butter together. This is nice because it smells wonderful from the very beginning.
When the onions are cooked (but not burned) add the tomato paste (I forgot to take the photo before adding the paste). Stir everything together.
Then cut the cabbage in bite size pieces and add to the sauce.
Stir and simmer. Add the garlic.
Chop the anaheim pepper and add to the dish. Again I mince and add but the recipe suggests cutting in quarters then removing before you eat.
I put it in one cup containers and stuck in the freezer. Since I really love this dish one container is good as a second dish for 2 people. I love the smell. I love the taste. I love that it's quick and healthy. Serve with injera and enjoy.
Mean Mama
I am LOVING these recipes! What is in the spice butter?
ReplyDeleteBecause I do not have plans to make another batch of the spiced butter any time soon, I thought I would post it here for you.
ReplyDelete12 lbs of butter
2 large fresh ginger (chopped) – I used powder, maybe about 2 Tbsp.
1 medium fresh garlic (chopped) – I used powder, maybe about 1 Tbsp.
1 large red onion (chopped)
1 Tbsp. fenugreek (abish)
2 tsp. white cumin (azmud)
3 tsp. sacred basil (besobila)
1 tsp. cardamom seeds
1 Tbsp. oregano
½ tsp tumeric
Optional: ¼ cup Koseret
Wash and chop red onion, garlic, and ginger together, rinse together, and set aside. Melt all the butter in the pot over low heat and stir, making sure the color does not change. Skim the foam from the top of the mixture as it cooks, until there is no more foam. Add blended onion, garlic, and ginger and spices to the butter and continue simmering, stirring gently for 15 minutes. Remove from heat and let stand until the spice settle. Strain into a large container, cover and store in a cool place.
I actually strain the onions but leave the rest of the spices in. The spices will settle as it cools but the extra spices used in the dishes just adds some more flavor. I usually only do about 1/4 of the recipe at a time. Then I stick it in the freezer for later use.