Try this traditional Ethiopian recipe that’s a favorite of WOE friend and recipe contributer, 12 year old Ethiopian, Rahwa Slusarski.
It was originally a vegetarian non-spicy dish served at Lent. Now it is used year round and has the option of adding hot peppers or ground meat. Whatever the combination, it’s a healthy and easy favorite!
1 head cabbage
2 potatoes (peeled & diced)
1 small red bell pepper
2 tbsps extra virgin olive oil
1 tsp ginger powder
1 tsp turmeric
1 cube vegetable bouillon
salt and pepper to taste
In a stock pot, heat the extra virgin olive oil and saute the shredded onion.
When the onions are caramelized add the sliced carrots, the cubed potatoes and the striped bell peppers. Add the vegetable bouillon, the ginger and the turmeric. Adjust with salt and pepper.
Add 1 cup of water and cook for about 10 minutes adding more water to keep the vegetables moist while cooking, if needed.
After the 10 minutes add the sliced cabbage and stir well. Continue to add small quantities of water in the Alicha every time it dries up.
When the vegetables are tender and moistened in their tasty juice (about 30 minutes), remove from the heat and serve warm.
Tips: If you don’t mind some meat you may add some ground pork or ground beef to this recipe. Just cook thoroughly the meat with the caramelized onions before adding the remaining vegetables.
yields: 4 servings
prep time: 30 minutes
total time: 60 minutes