Alicha Wat (Ethiopian Cabbage Stew)
Serves: 8
Prep Time: 15 min
Cook Time: 30 min
Ingredients
2 Tbls.
Niter kebbeh* (see note)
1 1/2 Cups
Red onion, small dice
1/2 Tsp.
Minced garlic
4 Cups
Yukon gold potato, cut in 1-inch cubes
4 Each
Baby carrots, cut on a bias
1 Each
Green cabbage, cut into small wedges
1 Each
Serrano chili, cut fine brunoise
2 Cups
Vegetable stock
5 Grates
Fresh nutmeg
2 Tsp.
Parsley, chopped
2 Tbls.
Fresh basil, chiffonade
Directions
1
In a sauté pan add the niter kebbeh* and cook onions and garlic in small amount of vegetable stock until translucent.
*Traditional niter kebbeh is made with butter. We have a McDougall-approved recipe here.
2
Add the rest of the ingredients (except the stock and nutmeg), cook until lightly golden.
3
Add the stock and nutmeg and then cook slowly for 30 minutes.
4
Season to taste.
5
Add the parsley and basil to garnish.
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