Cabbage, while a versatile veggie, rarely shines as brightly as it does Tikil Gomen Recipe–A Spicy, Flavor-Loaded, Ethiopian Style Roasted Velvety Cabbage with Carrots and Potatoes.
When you order a vegetarian dish at an Ethiopian restaurant, you’ll often find a dish of cabbage or collard greens, called tikil gomen (also spelled tikel gomen or tikle gomen), among many savory stews, served atop spongy injera bread. And even though it looks rather unassuming, you can bet it will be the tastiest of those wonderful offerings.
I bring you my tikil gomen recipe today, and I daresay it’s as good as anything I’ve had in a restaurant. The cabbage is velvety, melt-in-the-mouth smooth, and the barbere and nighter kibbeh loads it up with plenty of spicy flavor.
The word “gomen” in Amharic means cabbage, although you’ll often see tikil gomen made with other brassicas, including kale and collard greens. Some prefer to call this cabbage dish ataqilt wat, but note that ataqilt wat (“ataqilt” “vegetable” in Amharic) can refer to a stew made with any vegetable and not necessarily cabbage. My favorite Ethiopian restaurant serves a delicious Atakilt wat made with green beans, potatoes and carrots.
Index
Why you will love this recipe
- Uniquely delicious. Cabbage is great but not everyone likes it. This Ethiopian cabbage is a great dish to conquer any phobias associated with this healthy veggie. Carrots and potatoes are an excellent complement to cabbage, contributing texture and flavor. I love Indian cabbage recipes like this easy cabbage curry, but I have to admit that this tikil gomen tastes even more tempting.
- Easy to make. This is a one-pot recipe and an easy weeknight meal. It really doesn’t take long once you add everything to the pot.
- Friendly to all diets. Tikil Gomen is gluten-free, nut-free, soy-free and vegetarian. If you’re a keto or low-carb eater or on a low-calorie diet, skip the potatoes and/or carrots.
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- Vegan Nighter Kibeh. This dairy-free, olive-oil-based version of Ethiopian spiced ghee or butter is used to make many delicious dishes. Niter Kibeh contains ginger, garlic, black pepper, all spices, cumin, cardamom, cloves and other spices that add a nice flavor.
- red onion. You can use white onion or yellow onion but red is best here for flavor.
- garlic. Crush the garlic into a paste or mince it really finely for the best flavor.
- potatoes. Use yellow or red potatoes. Do not use russet or starchy potatoes as they will become mushy.
- the carrot. Carrots are amazing with cabbage and potatoes.
- Barbere spice mix. This golden spice mix, along with the niter kibbeh, will make the vegetables absolutely delicious.
- yellow. It adds an extra boost of healthiness and some nice color.
- Cabbage. Use a whole, medium head of cabbage for this recipe.
- jalapeño pepper. Or any green chili of choice.
variety
- Green cabbage is usually used in this dish, but you can use purple cabbage, it will not affect the taste. You can use collard greens or kale instead of cabbage.
- To make the dish healthier, use sweet potatoes instead of regular potatoes.
How to make Tikil Gomen
1. Heat a wok and add Niter Kibeh. Add onions with some salt and saute on medium heat until onions are soft.
2. Stir the garlic into the onion and continue to fry for another minute.
3. Stir in carrots and potatoes.
4. Add the barberry and turmeric to the vegetables and mix them together. Cover the pan and cook over medium-low heat for 10 minutes or until the potatoes and carrots are almost cooked. Stir frequently so nothing sticks or burns.
5. Add the cabbage to the pan and mix it. Cover and cook the vegetables over low heat for another 10 minutes, stirring occasionally, or until the cabbage is very soft and the carrots and potatoes are cooked.
6. Stir in the chopped jalapeno peppers. Add more salt if needed and turn off the heat.
Serving advice
Storage instructions
- Keep in fridge: Store leftovers in an airtight container in the fridge for up to three days.
- freeze: Tikil gomen can be frozen for up to three months. Use a freezer-safe container.
- Reheating: Melt and reheat in the microwave or a wok until hot.
More delicious vegetable sides
If you like this Ethiopian Tikil Gomen recipe, be sure to check out the other global vegetarian recipes at Holy Cow Vegan!
Tikil Gomen (Ethiopian Cabbage with Carrots and Potatoes)
Cabbage, though a versatile vegetable, rarely shines so brightly in this Tikil Gomen recipe — a spicy, flavorful, Ethiopian-style preparation of velvety cabbage stir-fried with carrots and potatoes.
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Serving: 8 serving
Calories: 127kcal
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instructions
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Heat a wok and add Niter Kibeh. Add onions with some salt and saute on medium heat until onions are soft.
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Stir the garlic into the onion and continue to fry for another minute. Stir in carrots and potatoes.
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Add the barberry and turmeric to the vegetables and mix them together. Cover the pan and cook over medium-low heat for 10 minutes or until the potatoes and carrots are almost cooked. Stir frequently so nothing sticks or burns.
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Add the cabbage to the pan and mix it in. Cover and cook the vegetables on a low heat for another 10-15 minutes, stirring occasionally, or until the cabbage is very soft and the carrots and potatoes are cooked. You don’t need to add water as the cabbage will release enough liquid.
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Stir in chopped jalapeño peppers. Add more salt if needed and turn off the heat.
Recipe notes
- Green cabbage is usually used in this dish, but you can use purple cabbage, it will not affect the taste. You can use collard greens or kale instead of cabbage.
- To make the dish healthier, use sweet potatoes instead of regular potatoes.
Serving advice
Storage instructions
- Keep in fridge: Store leftovers in an airtight container in the fridge for up to three days.
- freeze: Tikil gomen can be frozen for up to three months. Use a freezer-safe container.
- Reheat: Melt and reheat in microwave or a wok until hot.
nutrition
Calories: 127kcal | Sugars: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fats: 0.3g | Monounsaturated fats: 1g | Sodium: 95mg | Potassium: 625mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2704IU | Vitamin C: 65mg | Calcium: 71mg | Iron: 2mg
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