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Sunday, October 22, 2006

Cabbage and Potato Alicha

cabbage potato alicha ethiopian stew vegetarian

Cabbage and Potato cooked together as a stew or done separately, makes a delicious side to scoop Injera with and enjoy. I like to present cabbage and potatoes as separate dishes to accompany injera because it adds to the number of sides, each with distinct flavor (usually, at least half-a-dozen sides is what i like to aim for :-))

This here is a cabbage+potato alicha, and not too runny - I try to keep it a little on the dry side as Injera soaks it up and falls apart easily - which is not necessarily a bad thing, but, gets harder to scoop up if it is runny...

1/2 medium cabbage, coarsely chopped
4 potatoes, peeled and cut into chunks
1 medium yellow onion, diced
1/2 tsp turmeric powder
1 tsp paprika
1/2 tsp five spice powder (OR, 1/4 tsp nutmeg)
salt to taste
2 Tbsp canola oil
water as needed

  1. heat 1 Tbsp oil in a pan, add the cabbage, sautee, adjust salt to taste; set aside
  2. heat 1 Tbsp oil in a pan, add the onions, spices and potatoes, stir well; add enough water, cover and cook the potatoes till done; adjust salt to taste
  3. if making a cabbage+potato stew, stir in the cabbage from step 1, adjust the water to get a thick stew-like consistency
  4. serve warm with Injera, and other sides for injera like y'abesha gomen, mesir wat, cabbage and potato alicha.

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