Tikel Gomen (Cabbage and Carrots)
Vegetarian Ethiopian dishes are a hallmark of Genet Agonafer’s menu at her acclaimed restaurant in Los Angeles, Meals by Genet. Tikel gomen, a flavorful, turmeric-tinged cabbage dish, is simple to prepare without compromising on taste. Ms. Agonafer prepares her tikel gomen (meaning cabbage in Amharic) with fork-tender carrots; other versions may also include potatoes. The cabbage is silky without being mushy and stands up well to the pronounced garlic. To achieve just the right texture and flavor, Ms. Agonafer first boils the finely chopped onion before cooking it in oil with the rest of the ingredients. Tikel gomen is typically served with injera; while not traditional, it can also be served with rice or any bread of choice.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1large green cabbage (about 2 pounds), cored and chopped into 1-inch pieces (about 12 cups)
- 1large onion, finely chopped (about 2 cups)
- ⅓cup vegetable oil
- 2tablespoons grated garlic (from 6 to 7 garlic cloves)
- 3large carrots, scrubbed or peeled, then sliced into 2-inch sticks
- 1 ½teaspoons ground turmeric
- Salt
Instructions
Step 1
In a large pot, bring 10 cups of water to a boil. Add the cabbage, adjust heat to medium-high and boil until slightly softened but still with bite, about 5 minutes. Drain and set aside.Step 2
Meanwhile, place the onion in a large (12-inch) pan with deep sides and a lid (the same pan you’ll use to make tikel gomen). Cover with 4 cups of water and bring to a boil. Adjust heat to medium-high and boil, uncovered, until the onion is just softened and translucent, about 5 minutes.Step 3
Strain and return the onion to the pan over medium heat; add the oil and garlic. Cook, stirring frequently, until completely softened and fragrant, 7 to 10 minutes. You don’t want the onion and garlic to take on any color; turn down the heat if necessary.Step 4
Add the carrots, cabbage and turmeric, and season with salt. Cover and cook, stirring occasionally, until the carrots are fork-tender but keep their shape, about 20 minutes. Taste for salt and serve.