October 29, 2010

Anniez Ethiopian Aleecha Vegetable Stew

1/2 cup olive oil
1- 10 oz bag shredded carrots, washed and drained
3 Tbsp minced garlic
3 yellow onions, slivered
2 tsp sea salt
1 Tbsp ground black pepper
2 Tbsp ground cumin
3 Tbsp ground turmeric
5 white potatoes, peeled, cut into 1-inch cubes
1 head cabbage, shredded

1. In skillet, heat oilve oil over medium-high heat. Cook carrots, onions and garlic about 5 minutes

2. Stir in salt, pepper, cumin, turmeric and potatoes and cook another 15-20 minutes.

3. Add cabbage; cover. Reduce heat to medium-low and cook until potatoes are soft, about 20-30 minutes more.

Unstuffed Cabbage

12 oz ground turkey, chicken, beef or tofu crumbles
5 cups coarsely shredded cabbage
2- 14.5 oz cans diced tomatoes with garlic & onions
1/2 raisins
2 Tbsp lemon juice
1 Tbsp brown sugar
1 Tbsp chopped fresh dill, or 1 tsp dried
1/2 tsp ground allspice
1/2 tsp ground black pepper

1. Coat large non-stick skillet with non-stick spray. Over medium-high heat, brown meat or tofu, breaking up with wooden spoon. Add Cabbage; cover and cook 3 minutes, or until wilted.

2. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 5 minutes to blend flavors. Good with rice.

Woman's Day, September 18, 2001