Braised cabbage and carrots from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 63) by Jessamyn Waldman Rodriguez

  • carrots
  • garlic
  • fresh ginger
  • red onions
  • turmeric
  • green cabbage

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on November 28, 2015

    My local grocery store has a buffet with food I just love. A lot of the staff is Ethiopian so many of the recipes show that influence. They do a cabbage dish that I love, (they call it curried cabbage) and I was hoping this would be a copycat. It did not disappoint! The recipe at the grocery store has no carrots. I think I prefer it that way because with the carrots it got be pretty sweet. Next time I'll omit or reduce them. Other than that, I needed a LOT more water, maybe three times as much. I also think I'd reduce the turmeric just a bit next time.

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