Tuesday, March 24, 2015

Meat Free Week: Day Two: Ethiopian Cabbage Dish

Day Two of Meat Free Week and feeling fine! Did you know that...

Plant based diets have a lower risk of bone loss and therefore osteoporosis.

Increasing your intake of vegetables and fruits high in antioxidants help reduce the signs and effects of aging

As yesterday you can still sponsor me for Meat Free Week!

This dish is an absolute godsend for anyone who has a veg box! Not only does it use up your numerous potatoes and cabbage but taste amazingly yummy!

Ethiopian Cabbage Dish

Serves four to five people
Preparation time: 25 minutes
Cooking time: 45 minutes

Ingredients and Preparation

Olive oil approx one tablespoon

3 garlic cloves - finely diced

1 medium onion - finely sliced

4 carrots - thinly sliced

Cabbage - depends on what's in the veg box but if they're tiny put up to two in. If its one big or medium one put in half

Potatoes - as per yesterday, tempting to put them all in as more are always on the way with a veg box, but depending on their size put in 5 medium potatoes worth in chopped into cubes.

A small knob of ginger grated

1 teaspoon of turmeric

1/2 teaspoon of cumin

1 teaspoon of salt

1/2 teaspoon of pepper

Cooking
1. Heat olive oil in pot over medium heat.
2. Add carrots and onions and cook for about 5 minutes.
3. Stir in turmeric, cumin, salt, pepper and cabbage and cook for another 20 minutes
4. Add potatoes and cover.
5. Reduce heat to low and cook until potatoes are soft, 20 to 30 minutes.

I've used red onions this time, because that's what I had in the veg box but still tastes the same!

My attempt at some fancy artsy-fartsy food photography - trust me this dish tastes great!

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