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Ethiopian Alicha by

Tags: onion, cabbage, potato, carrot, garlicscapes


1 medium chopped onion
1 head Veggie Box cabbage
Veggie Box garlic scapes
3 medium potatoes, cubed
1/2 of Veggie Box carrots
1 to 4 tablespoons butter, or vegetable oil
1/2 teaspoon fine sea salt, plus more to taste
1 teaspoon ground ginger
2 teaspoon turmeric
1 teaspoon of cumin
1/2 teaspoon ground black pepper
2 cups vegetable broth


In a cast iron skillet or Dutch oven, heat olive oil on medium flame. After about 30 seconds, add minced garlic, ginger paste, 1 tsp of turmeric, and cumin powder - be careful to add before the oil gets too hot, otherwise it will splatter! Saute for 30 seconds to infuse the oil. When done, it should look dark throughout. Add the chopped onion and saute for about 1 minute until the onion gets brown. Then, add carrots, potatoes, broth and the rest of the turmeric and mix well to infuse with spices. Cover and cook for 10 minutes on medium flame. Then, open and check if the carrots and potatoes are cooked by piercing them with a fork. If not, cook for a few more minutes until they're soft. Then, stir in the cabbage, add salt and pepper (to taste) and cook covered again until the cabbage is properly cooked, but not too long that it becomes mushy. Serve hot with rice or flatbread!

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