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African (Ethiopian) Cabbage Stew

  • 1/2 head Red Cabbage – medium sized, shredded
  • 2 Sweet Potatoes or Yams – medium sized
  • 1  1/2 c. Kidney Beans – cooked, no salt
  • 1  1/2 c. Tomatoes – diced, no salt
  • 2 to 3 c. Vegetable or Bean Stock – no salt
  • 1/4 to 1/2 c. Peanut Butter – natural, to taste; to smooth mix with equal parts water
  • 1/2  tsp. Garlic Powder
  • 1/2  tsp. Fenugreek – ground
  • 1/2  tsp. Turmeric – ground
  • 1/2  tsp. Ginger – ground
  • 1/2  tsp. Cumin – ground
  • 1/2 tsp. Cardamom – ground
  • 1/2 tsp. Mustard – dried, ground
  • 1 tsp. Oregano
  • 1 tsp. Basil
  • 1 T. Berbere Spice Mix

Shred cabbage and set aside.  Cook sweet potatoes in the microwave or oven. Scoop out cooked potato from skin and mash with fork. In soup pot combine all ingredients except cabbage. Bring to a boil and then reduce to medium heat, stirring occasionally. Cook for about 15 minutes to meld all spices with ingredients. Add shredded red cabbage and cover. Allow cabbage to steam for several minutes until tender but don’t overcook. Serve hot – good with bread or rice.

Serves 6 to 8

B.J. Reed, Chambersburg

Finalist – Broccoli/Cabbage/Cauliflower
2011 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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