Ethiopian-style Cabbage (B-)
My Ethiopian collards were not very successful so I decided to try my hand at Ethiopian cabbage. I couldn’t really find much in terms of a recipe online, so I improvised. This is approximately what I did:
2 Tbs. olive oil
1 large onion
1 jalepeno, seeded, diced
1/4 cup green pepper, diced
1 carrot, julienned
2 tsp. ginger, minced
5/8 head of savoy cabbage, shredded
1/2 tsp. garlic powder
salt
1-2 Tbs. berbere powder
I thought they tasted good, a bit sweet, a bit savory, although not necessarily like the ones at the Ethiopian restaurant. They were very oily. I always forget how greasy cabbage can get. I’d use less oil next time.
Rating: B-
Derek: B-
The captious vegetarian 
BARB said,
October 27, 2008 at 2:32 pm
I was married to my Ethiopian husband for 12 years. The Ethiopian ladies at the Embassy in DC taught me how to prepare Ethiopian meals, including cabbage and collards and chicken dishes. I was never taught to use olive oil. It was always pure butter or corn oil. Cinnamon was also added to most of the dishes. The Time-Life Cookbook Series did an excellent publication of authentic Ethiopian and other African dishes.
captious said,
November 1, 2008 at 10:26 am
Barb, I’m sure you’re right that Ehtiopians don’t use olive oil. But it’s usually the only oil I reliably have in my pantry. That’s one reason this recipe is called “Ethiopian-style cabbage” rather than Ethiopian Cabbage. I’ll look for the Time-Life cookbook you recommend.