Ethiopian cabbage is chocked full of vitamins and nutrients in addition to being crunchy and delicious. It’s also so cheap to make!
A half a cup of cooked cabbage has about a third of the vitamin C you need for the day. It also has fiber, folate potassium, magnesium vitamins A and K and more.
(Webmd.com-cabbage-benefits)
Carrots have beta-carotene, calcium and vitamins A and K. They help boost your immune system, reduce the risk of diabetes, build bone health and they’re high in fiber. https://www.webmd.com/food-recipes/benefits-carrots
If you have a head of cabbage in your refrigerator and some vegetables that you don’t know what to do with or you’re just interested in eating more vegetables try this recipe 😋
Just went to the Jacksonville Beach Green Farmer’s Market and I have an abundance of vegetables that I need to cook up quickly.
I have an enormous head of cabbage that I bought just for the curiosity of it last week. It’s now been sitting on my kitchen counter for a week without any prospective plans. Today I bought a beautiful head of purple kale, onions and carrots. I’m going out of town so I need to act quickly.
I recall a few years ago when Jacksonville Beach farmers market would have chefs there to make dishes out of the ingredients at the local market. They let the patrons try the dishes and would give them a little print out of the recipe to go home with.This was a wonderful concept because it promoted the food sold by local farmers and it encouraged people to eat more vegetables.
The day I was there they made Ethiopian cabbage with turmeric which I had never had before in my life. It was absolutely delicious. I felt like a health food pop star. It’s been years and I lost my slip of paper so here’s my recollection of the recipe:
INGREDIENTS
- 1/2 head cabbage
- 4 eggs (vegan)
- 3 carrots, chopped
- 3 small potatoes, chopped
- 1 c green kale chopped
- 1 c of red kale or red cabbage, chopped
- ½ red onion
- 3 cloves garlic
- ¼ c of cilantro
- 1 tsp turmeric
- 1 tsp seasoning salt or garlic salt
- olive oil
- salt and pepper to taste
METHOD
1. Scramble eggs and set aside
2. Heat olive oil in pan or wok
3. Add carrots and potatoes and stir fry
4. Season with salt
5. Add the rest of the ingredients in order above one by one and stir fry
6. Add turmeric and seasoning salt
7. Season to taste
8. Serve over brown rice
