Ethiopian · beginner
Ethiopian Nigella Turmeric Cabbage And Potato Braise
A comforting vegetarian dish featuring tender fingerling potatoes and green cabbage simmered with turmeric, ginger, and aromatic black nigella seeds.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a wide skillet or pan over medium heat. Add sliced onion and sauté for 5 minutes until soft and translucent.
- 02
Add minced ginger, ground turmeric, and black nigella seeds. Stir constantly for 1 minute to bloom spices in oil.
- 03
Add quartered fingerling potatoes and fine sea salt, tossing well to coat potatoes in yellow turmeric oil.
- 04
Pour in vegetable stock, cover the pan, and simmer on medium-low for 10 minutes until potatoes begin to soften.
- 05
Add chopped green cabbage and jalapeño rings, folding into potatoes gently. Cover again and steam for 8 to 10 minutes until cabbage is tender.
- 06
Uncover, turn heat up to medium for 2 minutes to evaporate remaining liquid, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Covered Steaming-Braise
Combining oil sautéing with a small amount of simmered liquid under a lid to cook root vegetables and brassicas gently together.
Notes from the kitchen
- Cutting potatoes uniformly ensures they cook evenly alongside the fast-steaming cabbage.
- Nigella seeds add an essential earthy, onion-like aroma characteristic of Ethiopian vegetable stir-fries.
- Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
