Vegan Ethiopian Recipes from Teff Love by Kitee Berns

Ye’tikil Gomen Be’karot

Sweet, tender, stewed cabbage with meltingly soft carrots in a mild gingery sauce. Although the ingredients in this dish are almost identical to those in Ye’tikil Gomen Be’timatim (page 122 in Teff Love), the result tastes completely different.
Cuisine Ethiopian
Servings 4 cups
Calories 163kcal
Author Kittee Berns


  • 1 large carrot peeled and cut into sticks (1 cup)
  • ½ white or yellow onion thinly sliced (1 cup)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon peeled and grated fresh ginger
  • 4 cloves garlic pressed or grated (2 teaspoons)
  • ½ teaspoon salt plus more if desired
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • ½ green cabbage cut into 1-inch pieces (7 cups)
  • ¼ cup water
  • 1 to 2 jalapeño chiles seeded, veined, and cut into thin strips lengthwise
  • Freshly ground black pepper


  • Put the carrot, onion, Ye’qimem Zeyet, ginger, garlic, and salt in a large saucepan. Cook over medium heat, stirring frequently to prevent sticking or burning, until the onion is soft and
  • translucent, about 5 minutes.
  • Stir in the turmeric, cardamom, and cloves and cook for 1 minute. Add the cabbage and water and stir well to combine.
  • Cover and cook, stirring occasionally to prevent scorching, forn10 minutes. Add the chiles, cover, and cook until the cabbage is very tender and the carrots are soft, about 5 minutes longer.
  • Season to taste with pepper and additional salt if desired.


Reprinted from Teff Love by Kittee Berns with Permission


Serving: 1g | Calories: 163kcal | Carbohydrates: 17g | Fat: 10g | Saturated Fat: 1g | Sodium: 192mg | Fiber: 5g