Global Veg » A Culinary Journal

Ethiopian Cabbage Stew- Tikel Gomen


The first time I went to an Ethiopian restaurant, I was convinced that the plate of injera a few tables away from us was actually a stack of neatly folded napkins.  Injera is actually a tangy, spongy flatbread that we used to scoop up the interesting bean and vegetable dishes that were part of the vegan platter.


It is interesting to try to understand how the geographic location, history, culture and religion contribute to a country’s cuisine. I was surprised at the variety of vegan dishes Ethiopian cuisine has and how similar the spices are to Indian cuisine. From what I have read, many Ethiopians are Orthodox Christians who have strict vegan fasting rules for a large part of the year. As a result, just like Indians, they have developed some really healthy vegan options.

IMG_6567_tikelgomen This dish is made of all ingredients used in Indian cooking. It’s also one of those dishes that do not need to follow a strict recipe. It’s simple and easy to make.

Don’t worry about not having injera, tikel gomen goes well with a scoop of well cooked basmati rice.


Ethiopian Cabbage Stew- Tikel Gomen

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4


  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 5 garlic cloves, diced
  4. 1 inch piece of fresh ginger, diced
  5. 1 green chile, seeded and diced
  6. 1 small head of cabbage, chopped coursely
  7. 1 large carrot, peeled and cut into coins
  8. 1 small potato, cubed
  9. 1 teaspoon turmeric
  10. 1 cup water
  11. salt to taste


  1. Heat the olive oil in a large pan.
  2. Add the onions, garlic, ginger and chile.
  3. Sauté for a few minutes.
  4. Add the remaining ingredients.
  5. Cover and simmer for about 20 minutes (until the potato is cooked).
  6. Salt to taste.

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