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    Home » International Vegetarian » Tikel Gomen

    Tikel Gomen Recipe | Ethiopian Cabbage

    Published: Jan 19, 2014 · Modified: Jun 11, 2020 by Pavani · Leave a Comment

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    Tikel Gomen is a delicious Ethiopian cabbage and potato dish that is packed with lots of flavor. It is great to serve with Injera or Teff flatbread.

    White bowl with Tikel Gomen

    This is one of my favorite Ethiopian dishes that I make frequently. It is a simple one pot dish with cabbage, potatoes and carrots. This is traditionally served with Injera. But I serve it with even rice or roti.

    I love Ethiopian food. The spices used in this cuisine are very similar to Indian cuisine. Which makes the flavors in the dishes familiar to our taste buds.

    This is a simple, everyday dish that can be made in about 20 minutes. The time consuming part is chopping the veggies and then all you have to do is cook till done.

    Ingredients

    Tikel Gomen has a very similar taste profile as that of an Indian curry.

    Chopping board with half head of cabbage, 2 carrots and 2 russet potatoes

    The main ingredient is cabbage. I usually buy savoy cabbage because I like it better than green or white variety. But feel free to use any cabbage - even purple cabbage would be great in this recipe.

    Any type of potatoes would work in this recipe. Simply peel and dice them.

    Carrots add color and slight sweet flavor to the dish.

    Finely grated ginger adds a nice kick to this simple vegetable curry. If you don't have fresh ginger, then use about 1 teaspoon of ground ginger.

    Ground turmeric adds a really nice color and ground cumin adds earthy flavor.

    White bowl with Ethiopian cabbage dish

    Instructions

    Start by chopping the veggies. Keep the size of potato and carrot almost the same for even cooking. Thinly slice the cabbage.

    Heat oil in a large skillet. I have scaled down the amount of oil due to health reasons, but traditionally this recipe is made with at least ¼ cup. Add more if you want the authentic taste.

    Add onions, ginger, green chilies and cook till onions turn translucent.

    Step by step photos showing skillet with onions, ginger, green chilies, carrot, potato and cabbage being cooked

    Next add the chopped cabbage, potato and carrot. Mix well, cover and cook till the veggies are tender. This will take about 10~12 minutes.

    Add the turmeric, ground cumin and salt. Mix well and cook for another 3~4 minutes or until all the flavors have a chance to mingle.

    Serve hot or warm with Injera and Mesir Wat (or untraditionally with rice or roti/ flatbread).

    Blue plate with injera topped with lentils and vegetables

    More delicious vegetable recipes

    Here are few more healthy & delicious vegetable recipes from around the world that you might want to try:

    • Borani Banjan - this Afghani eggplant casserole is 100%vegan and absolutely delicious.
    • Sri Lankan vegetable curry - a scrumptious and spicy curry made with mixed vegetables.
    • Malaysian Vegetable Curry - vegetables are cooked in a fresh spice paste.

    Tikel Gomen | Ethiopian Cabbage

    Tikel Gomen is a delicious Ethiopian cabbage and potato dish that is packed with lots of flavor. It is great to serve with Injera or Teff flatbread.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 15 mins
    Cook Time: 20 mins
    Total Time: 35 mins
    Course: Side Dish
    Cuisine: ethiopian
    Servings: 4 serving

    Ingredients

    • 2~3 tablespoons Oil
    • 1 Medium Onion, chopped
    • 2 cloves Garlic, crushed
    • 1" piece Ginger, finely grated
    • ½ head Cabbage, chopped about 3~4 cups
    • 2 Medium Carrots, peeled and cubed
    • 2 Medium Potatoes, peeled and cubed
    • 2 Green chilies/ Jalapenos, slit
    • 1 teaspoon Ground Cumin
    • ¼ teaspoon Turmeric
    • To taste Salt & Pepper

    Instructions

    • Heat oil in a saute pan, add onions,ginger, garlic and green chilies. Cook until onions start to turn translucent.
    • Next add carrots, potatoes and cabbage along with turmeric. Mix well.
    • Cover and cook until potatoes are tender and cabbage is cooked, about 10~12 minutes.
    • Add cumin, salt and pepper.
    • Mix well and cook for 3~4 minutes. Serve with Injera or along with rice.

    Notes

    • I usually buy savoy cabbage because I like it better than green or white variety. But feel free to use any cabbage – even purple cabbage would be great in this recipe.
    • Any type of potatoes - russet, yukon or red - would work in this recipe.
    • If you don’t have fresh ginger, then use about 1 teaspoon of ground ginger.
    • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

    Nutrition

    Calories: 216kcal
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!
    Tikel Gomen

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    301 shares
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    Reader Interactions

    Comments

    1. Harini-Jaya Rupanagudi

      January 20, 2014 at 3:53 am

      very interesting, Pavani.

      Reply
    2. PJ

      January 20, 2014 at 5:02 am

      This resembles our curry! The final pic is really so tempting,Pavani

      Reply
    3. Jayanthi Padmanabhan

      January 20, 2014 at 9:37 am

      These dishes seem so similar to our Indian dishes. Interesting combination.

      Reply
    4. Varadas Kitchen

      January 20, 2014 at 7:24 pm

      Very colorful and goes well with Mesir Wat and Injera. Nice series of dishes.

      Reply
    5. Manjula Bharath

      January 23, 2014 at 7:22 pm

      wow thats an super yummy curry 🙂 and perfect to so with injera 🙂

      Reply
    6. Global Tastes & Travels Inc.

      January 26, 2014 at 3:52 am

      I too am so sick of the cold at least the temp went up today but then its supposed to snow AAGAIN!!! your ethiopian meal looks so good

      Reply
    7. Sandhya Ramakrishnan

      January 26, 2014 at 7:22 pm

      So colorful and nice! I am a lover of winter and I can;t wait for winter to be done with!

      Reply
    8. Sreevalli E

      January 27, 2014 at 9:19 pm

      Yummy combination.. Looks delicious..

      Reply
    9. Srivalli

      January 28, 2014 at 4:41 pm

      Hope the weather gets better soon, the vegetable looks so much like our indian one right..and along with ingera you made ...it must have tasted great..

      Reply

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    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

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