- Prep-time: / Ready In:
- Makes 6 cups
- Serving size: 1 cup
- Print/save recipe
If you’re new to Ethiopian food, tikil gomen is the perfect side dish to get you acquainted with the fragrant flavors of East African cuisine. It all starts with cooking down chopped onions until they’re sweet and jammy, then adding cabbage, potatoes, and carrots to the skillet so they can stew together until they get tantalizingly tender. A whole jalapeño pepper infuses the dish with spicy undertones while turmeric adds a warming flavor and golden hue to the veggies. A squeeze of lemon delivers a kick of bright acidity to tie all the flavors together. If you want to double down on the East African theme, serve it alongside another Ethiopian classic, Shiro Wat (Chickpea Flour Stew).
For more vegan cabbage recipes, check out these tasty ideas:
- Napa Cabbage Salad
- Hearty Purple Cabbage Soup
- Savoy Cabbage Rolls
- Or check out our full roundup of vegan cabbage recipes
Ingredients
- 2 cups chopped onion
- 6 cloves garlic, minced
- 4 cups coarsely chopped cabbage
- 2 cups cubed Yukon Gold potatoes (1-inch cubes)
- 2 cups sliced carrots (¼-inch-thick slices)
- 1 fresh jalapeño chile, slit vertically on one side and seeded
- 1 teaspoon ground turmeric
- Sea salt, to taste
- 2 tablespoons lemon juice
Instructions
- In a large skillet combine onion, garlic, and ¼ cup water. Cover and cook over medium 10 minutes or until onion is tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Add the next five ingredients (through turmeric) and ½ cup water; cook, covered, 15 minutes more or until potatoes are tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Remove and discard jalapeño. Season with salt and stir in lemon juice. Serve warm.
Per serving (1 cup): 94 calories, 22 g carbohydrates, 2.9 g protein, 0.3 g total fat, 0.1 g saturated fat, 0 g cholesterol, 110 mg sodium, 4.6 g fiber, 6.2 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(5 from 5 votes)I eat this for breakfast but add dried mustard powder to increase the formation of cruciferous vegetable sulforaphane. I also add a teaspoon of my homemade veggie broth powder (garlic powder, onion powder, turmeric, parsley, whole lemon powder, cayenne, black pepper, and nooch) with the water. It's far more nutritious, satiating, and rib-sticking than oatmeal with fruit.
I love tikil gomen. We have an Ethiopian restaurant near us and it's a family favorite. Can't wait to try this one - looks so easy and tasty. Will probably sub veggie broth for the water, but other than that, it looks perfect!
I added some cayenne pepper and brown mustard while cooking, and used veggie broth instead of water. Once the lemon was in, it was really tasty and a super quick meal. I would recommend adding chickpeas or tofu to incorporate a protein into the dish.
I wasn’t sure about this one beforehand but it was pretty darn good. 7.5/10. Could hardly taste the jalapeño and the lemon at the end really makes the dish.