from Teff Love, by Kittee Berns
Ethiopian
8 Servings
- 1 carrot, peeled, cut into thin sticks
- 1/2 onion, thinly sliced
- 3 T olive oil
- 1 T ginger, minced
- 2 t garlic, minced
- 1/2 t salt
- 1/4 t ground tumeric
- 1/4 t ground cardamom
- 1/8 t ground cloves
- 1/2 cabbage, cut into 1in. pieces
- 1/4 C water
- 1 or 2 jalepeno pepper, seeded, veined, sliced in thin strips
- salt and pepper to taste
Put the olive oil, carrot, onion, ginger, garlic and salt in a large saucepan. Cook over medium heat, stirring frequently to avoid sticking or burning, until the onion is soft and transluscent, about 5 minutes. Stir in the spices and cook for another minute. Add water and cabbage and stir well to combine. Cover and cook for 10 minutes. Add the peppers, cover, and cook until the cabbage is very tender and the carrots are soft, about 5 minutes longer. Season to taste with salt and pepper.
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