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Ethiopian Cabbage, Potatoes & Carrots*

Makes approx. 4 cups


1/2 green cabbage, chopped in 1-inch pieces

3/4 pound Yukon Gold potatoes, bite-size pieces

3 carrots, thickly sliced

1/4 cup olive oil

6 garlic cloves, minced

2 tsp. freshly grated ginger

3/4 tsp. salt

1/4 tsp. ground cardamon

2 jalapeño peppers, seeded, veined and cut in quarters lengthwise

freshly ground pepper


Preheat the oven to 425 degrees. Spread the cabbage, potatoes and carrots in a large casserole dish or a lightly oiled baking sheet. Stir to combine and add the oil, garlic, ginger, salt and cardamon. Toss well to evenly coat the vegetables.


Cover and bake for 35 minutes, stirring every 10-12 minutes. After the 35 minutes, add the jalapeños and stir to combine. Bake uncovered until the potatoes and carrots are tender, 5-8 minutes longer. Season with pepper and salt to taste. 



*From Teff Love; vegan, vegetarian







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