The great Ethiopian cabbage stew: melting cabbage leaves, jammy onions, ginger, garlic, and spiced clarified butter (niter kibbeh), traditionally served on injera.
Ingredients
- 1000 g curly kale (or collard greens)
- 300 g yellow onion
- 4 cloves fresh garlic
- 20 g fresh ginger
- 400 g waxy potato
- 150 g carrot
- 1 piece fresh green chile (such as jalapeño)
- 1 tsp ground turmeric
- 60 g niter kibbeh (spiced clarified butter)
- to taste fine salt
- to taste ground black pepper
- 15 cl water
Method
- Prepare the express niter kibbeh (see prepared component) or warm the ghee.
- Wash the cabbage, remove the tough center ribs, and roughly chop the leaves.
- Thinly slice the onions, mince the garlic, grate the ginger. Peel the potatoes and carrots, and cut them into large even pieces.
- In a large sauté pan or Dutch oven, cook the onions over medium heat without fat, stirring often, until translucent and beginning to melt: this is the traditional dry base of wats.
- Add the garlic and ginger, cook another minute while stirring, then stir in the turmeric.
- Add the melted niter kibbeh and toss the onions to coat well.
- Stir in the cabbage, potatoes, carrots, and the green chile halved lengthwise. Season with salt and pepper, pour in the water, and mix.
- Cover and simmer over low heat, stirring occasionally, until the cabbage is very tender and the potatoes are cooked through, adding a splash of water if the bottom catches.
- Remove the chile if you wish to reduce the heat, adjust the seasoning, and serve piping hot, traditionally on injera or with rice.
Nutrition
Per serving
- Energy
- 285.7 kcal
- Protein
- 6.98 g
- Carbohydrate
- 34.5 g
- Fat
- 13.19 g
- Fibre
- 8.06 g
- Calcium
- 275.38 mg
- Iron
- 3.79 mg
- Magnesium
- 79.95 mg
