Recipe courtesy of Miriam Garron

Braised Cabbage, Carrots and Potatoes

This dish is meant to be one component of a larger Ethiopian meal. Serve with the Red Lentils (Misr Wat), Chicken Stew (Doro Wat), Braised Beef with Peppers (Zilzil Tibs) and Quick Injera, layering the injera on a platter and mounding a portion of each dish on top. Tear off pieces of the injera to use as a "utensil" for scooping up bites of each.
  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 20 min
  • Cook: 1 hr 20 min
  • Yield: 8 servings
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Niter Kibbeh (Spiced Butter): 

1 pound unsalted butter

1 tablespoon chopped fresh ginger

1 teaspoon whole allspice berries

1 teaspoon fenugreek seeds

1 teaspoon dried oregano

1/2 teaspoon turmeric

6 black cardamom pods, crushed lightly with a knife blade

2 cloves garlic, coarsely chopped

1 small yellow onion, chopped


2 large yellow onions, thinly sliced

Kosher salt

1/2 teaspoon turmeric

1 pound green cabbage, cut into 1-inch squares

6 small red potatoes, quartered

3 medium carrots, halved lengthwise and cut into 2-inch pieces

Freshly ground black pepper

Injera, for serving


  1. 1. For the niter kibbeh (spiced butter): Melt the butter in a small saucepan over medium-low heat, swirling occasionally. Stir in the ginger, allspice, fenugreek, oregano, turmeric, cardamom, garlic and onions, and bring to a simmer. Simmer until the butter is clear and the milk solids remain on the bottom of the pan, about 30 minutes. Reduce the heat to low if the butter is boiling too quickly--if it burns it will taste bitter.
  2. 2. Line a strainer with dampened cheesecloth. Skim the foam from the top of the butter and discard. Ladle the butter through the strainer, leaving behind the milk solids on the bottom of the pan.
  3. 3. For the braise: Heat 3 tablespoons of the niter kibbeh in a large skillet over medium heat. Add the onions and a generous pinch of salt and cook, stirring frequently, until golden, about 10 minutes; reduce the heat as necessary as the onions cook down so they do not darken. Stir in the turmeric during the last minute.
  4. 4. Add the cabbage, potatoes, carrots and 1/2 cup water to the pan and stir. Season generously with salt and stir again. Bring to a simmer, cover, reduce the heat to medium low and cook, stirring occasionally, until the vegetables are very tender and almost falling apart, about 40 minutes. Check the mixture occasionally to make sure it doesn't dry out completely; if so, add a bit more water. The final dish should be buttery and moist, but not soupy. Season with salt and pepper and serve hot with injera.

Cook’s Note

This recipe makes more than enough niter kibbeh to make the braise. Refrigerate any leftovers to use in other Ethiopian dishes.