Potatoes, carrots, onions, and beans are cooked with Ethiopian flavors and stuffed into cabbage leaves for a nutritious and flavorful vegan dish!
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Entree
Cuisine: Ethiopian
Serves: 4-5 servings
Ingredients
1½ cups chopped carrots (about one large carrot)
1 small yellow onion, chopped
1 t. minced garlic
¾ t. ground turmeric
1 t. ground cumin
1 t. pureed fresh ginger
1 lb. yukon gold or red potatoes, diced (no need to peel if organic)
1½ cups vegetable broth, divided
¾ t. salt, plus more to taste
Ground black pepper, to taste
1 can white beans, drained
1 head cabbage, leaves separated
Optional: fresh cilantro for garnish
Instructions
Preheat oven to 375 degrees F.
Heat about ¼ inch of water in a large pot over medium heat. Add the onions and carrots and cook about 5 minutes.
Reduce heat to medium-low and add the turmeric, cumin, garlic, and ginger. Stir and cook about one minute, then add the potatoes and 1 cup of vegetable broth.
Increase heat to medium-high and cook uncovered until most of the liquid has evaporated and the vegetables are soft (15-20 mins). Add the salt, pepper, and beans, and roughly mash the mixture with a potato masher.
Spoon about ½ cup of your vegetable mash into each cabbage leaf, fold in the sides, then roll up like small burritos. Pack your cabbage rolls into a baking dish, pour ½ cup of vegetable broth over the rolls, and cover your dish with foil and place it into the oven to steam until the cabbage is translucent, 35-45 minutes.
Garnish with fresh cilantro and serve with a green salad for a complete, nutritious meal.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/06/08/ethiopian-stuffed-cabbage/