I LOVE me some Ethiopian food! One of my favorite dishes is Tikel Gomen, which is a cabbage and potatoes dish. However, if you follow my blog, you know that I don’t eat regular potatoes! No problem! I replaced them with rutabaga, and this dish came out AMAZING! Not only that, but by replacing the potatoes with rutabaga, the dish becomes a cruciferous vegetable delight! In other words – it’s SUPER good for you!
Health Benefits of Cruciferous Vegetables
- Strong anti-cancer properties
- Powerful anti-inflammatory
- Defends against type 2 diabetes
- Boosts the immune system
- Lowers cholesterol and blood pressure
- Helps with brain function and memory
- Wards off depression
- Prevents osteoporosis
Tonight’s dinner was Tikel Gomen with my homemade injera bread (recipe here). Hubby loved it, and so did I!!! Another plus is that it’s quite easy to put together. You can pair it with some brown rice or injera bread – both go really well with this dish.
- 1/3 cup olive oil
- 4 carrots peeled and sliced
- 1 red onion cut into thin strips
- 1 head cabbage thinly sliced
- 5 small rutabaga or 2-3 large rutabaga peeled and chopped into bite size pieces
- 1 tsp. sea salt
- 1 tsp. turmeric
- 1 tsp. cumin
- 1/2 tsp. ground ginger
1.) Prepare all your vegetables.
2.) Heat the oil in a large pot over medium heat. Add the carrots and onion and cook for about 5 minutes.
3.) Add the spices and cook for about a minute more.
4.) Add the cabbage and cook for about 10 minutes stirring occasionally.
5.) Add the rutabaga and cover. Cook for about 30 minutes or until the rutabaga is soft.
6.) Serve with rice or injera bread.