Low Carb Ethiopian Cabbage. I had my first Ethiopian dining experience the other day and it was a dandy. I shared the plate to the right with someone and it was literally to die for. Small dribs and drabs of this & that all on top of Ethiopian bread made with teff, which to my knowledge, is the highest carb grain there is. It was all spectacular but the thing that struck me the most was the cabbage. It was creamy and rich and for whatever reason and I do not know why, it did not have any potatoes in it which would be traditional. And it case you’re curious, no, neither of us ate the bread. This is very easy to make and you can be doing other things while it simmers.
I started out and had planned to make about 4 servings and you know what they say about the best laid plans…so, the recipe is for eight people but…you will wish you had even more of it. Those little pie shaped thingies are thinly sliced daikon radish rounds.
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- ⅓ C Olive Oil
- 1½ Lbs Cabbage
- ½ C Chopped Carrots (I Used 1 Smallish Carrot)
- ½ Lb Daikon Radish
- ½ Thinly Sliced Onion
- 1½ t Turmeric
- 1 T Crushed Garlic
- 1 t Salt +More As Needed
- ½ C Water Then As Needed
- Chop cabbage into small pieces.
- Chop carrots into small pieces.
- Slice daikon radish into very thin rounds and then into wedges.
- Julienne Onion.
- On med-low in a large sauté pan add olive oil & turmeric, then add cabbage, daikon, onion and salt & mix well.
- Add water, cover and cook for 15-20 minutes.
- Put carrots into a small sauce pan and simmer until tender-about 10-12 minutes.
- Add garlic and carrots to cabbage and and additional water as necessary.
- Cook until everything is tender and water is all but evaporated.
- Taste and correct any seasoning.
- 8 Servings
- 111 Calories, 1.8g Protein, 9.1g Fat, 7.7g Carbs, 2.8g Fiber, 4.9g Net Carbs
- Don't ask me why this is so good because I don't know. I just know it is.
- Daikon is best sliced on a mandoline.