From a story of Ethiopian vegetable dishes we published in the AJC last year.
Ingredients:
2 tablespoons vegetable oil 1/4 pound carrots, cut into 1/4-inch slices 1 medium red onion, thinly sliced 3 small tomatoes, cored and cut into 1/4-inch dice 1 medium cabbage, cored and thinly sliced 1/2 teaspoon turmeric 1/4 teaspoon cumin 1/4 teaspoon salt 1/4 teaspoon pepper Injera or rice, for serving
Preparation:
In a large saucepan over medium heat, warm oil. Add carrots and onions and cook, stirring frequently, 7 minutes. Add tomatoes and cook 5 minutes. Stir in cabbage, turmeric, cumin, salt and pepper. Stir well to combine and cook 20 minutes or until cabbage is tender. Taste for seasoning. Serve with injera or rice. Makes: 4 cups
— Adapted from a recipe provided by Yohana Solomon of Kushina Catering.
Per 1/2 cup: 64 calories (percent of calories from fat, 55), 1 gram protein, 6 grams carbohydrates, 2 grams fiber, 4 grams fat (trace saturated fat), no cholesterol, 78 milligrams sodium.