Roasted version of the traditional Ethiopian cabbage potato dish. This version takes longer to make, but it reduces the oil significantly, while enhancing the flavor. Also it makes enough to feed a crowd.
Preparation Time
20 mins
Cooking Time
1 hr 45 mins
Total Time
2 hr 5 mins
Calories
72 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C). Line 2 large, rimmed baking sheets with parchment paper.
Step 2
Arrange cabbage, red potatoes, onions, and carrots evenly on the baking sheets. Drizzle olive oil over vegetables.
Step 3
Combine garlic, sea salt, cumin, turmeric, parsley, ginger, white pepper, garlic powder, salt, and pepper in a bowl; sprinkle over the vegetables and mix until evenly coated.
Step 4
Bake in the preheated oven, stirring every 20 to 30 minutes, until potatoes and cabbage are softened an evenly coated with spice mixture, about 1 hour 45 minutes. Season with salt and pepper.
Ingredients
½ cup olive oil
½ teaspoon garlic powder
2 teaspoons ground ginger
2 teaspoons dried parsley
1 pinch salt and ground black pepper to taste
2 teaspoons ground white pepper
4 teaspoons ground cumin
¼ cup minced garlic
2 teaspoons ground turmeric
2 pounds carrots, sliced
5 sweet onions, sliced
2 heads cabbage, shredded and cut into pieces smaller than 2-inches
