What's New?

  • Crockpot Pumpkin Pie Oatmeal

    Have pumpkin pie for breakfast without worrying about the excess sugars & carbs. This oatmeal contains warming fall [...]

  • Killer Guacamole With A Twist

    This guacamole recipe is about to change your life. Made with classic Middle Eastern spices, this guac has [...]

  • Mexican Cauliflower Rice

    Looking for a keto-approved, Whole-30, paleo, grain-free alternative to rice? This Mexican cauliflower rice is [...]

  • Raw Vegan Lemon Bars

    The best thing about a citrusy dessert, like these raw vegan lemon bars, is that the tartness balances the [...]

Ethiopian Cabbage Dish: Tikel Gomen

  8 rater(s)

To continue our involvement in African Heritage and Health Week, here is another recipe that is a classic Ethiopian dish. It is easy to make and you’ll get beneficial cholesterol lowering properties from the cabbage.

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m


  • 1/3 c extra virgin olive oil
  • 4 carrots, sliced
  • 1 onion, thinly sliced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. cumin
  • 1 tsp. fresh ground turmeric
  • 1/2 tsp. ground ginger
  • 1 head cabbage, thinly sliced
  • 5 red potatoes, cut into bite-sized pieces


  1. Heat the olive oil in a 6.5-Quart Covered Stockpot over medium-high heat. Toss in the carrots and onion and sauté them in the oil for about 5 minutes. Stir in the seasonings (sea salt, pepper, cumin, turmeric, ginger) and toast for a minute.
  2. Add in the cabbage and potatoes. Stir to combine and cover the pan. Reduce the heat to medium-low. Cook until the potatoes are soft, about 30 minutes. (actual time will depend on how big you cut your potatoes).