I came across this recipe for Ethiopian Cabbage about a year ago. We’ve made it several times since but have made variations to it.
We use squash or another vegetable in place of carrots, only because our kiddos like raw carrots better than cooked. We adjust the seasoning by leaving out cumin, turmeric, and pepper and adding seasoned pepper, again to keep it kid friendly. I had never heard of seasoned pepper until somebody at church suggested using it to reduce salt intake in cooking without losing flavor. It’s been a good addition to our pantry. Lastly, we add a kielbasa sausage to make it a one pot meal. If you don’t have a kielbasa, about a cup of any chopped or shredded cooked meat would work. Enjoy!
Cabbage and Kielbasa
½ cup olive oil
1 yellow squash diced
1 small onion diced
½ head cabbage shredded
5 red potatoes diced
1 cooked kielbasa sausage diced
salt to taste
Dash of pepper or seasoned pepper to taste
Heat the oil in a large pan over medium heat. Cook the onions until they are translucent. Add the cabbage and cook for another 15 minutes stirring occasionally. Add the potatoes, squash, and kielbasa. Reduce heat to medium low and cover the pan. Cook for 25 minutes, or until the potatoes are soft, stirring occasionally. Season with salt and pepper or seasoned pepper to taste.