Cabbage and Potato Alicha Stew with Turmeric

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A mild Ethiopian vegetable stew featuring tender cabbage and potatoes gently simmered in turmeric and aromatic spices for a comforting side dish. This Ethiopian-inspired vegan recipe (gluten free), ready in about 55 minutes, pairs green cabbage, potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 5 Ethiopian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and cook for 5 minutes until soft and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger root, cooking for 2 minutes until aromatic.
  3. Step 3: Add 1 tbsp turmeric powder, stirring constantly for 1 minute to release its fragrance.
  4. Step 4: Add 1 small chopped cabbage, 3 diced potatoes, and 2 sliced carrots to the pot. Stir to coat vegetables evenly with spices.
  5. Step 5: Pour in 2 cups water or vegetable broth, season with salt and 1/2 tsp black pepper; bring to a boil.
  6. Step 6: Reduce heat to low, cover, and simmer for 30-35 minutes until vegetables are tender and the liquid has slightly thickened. Adjust seasoning and serve warm.

Frequently asked questions

How long does Cabbage and Potato Alicha Stew with Turmeric take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cabbage and Potato Alicha Stew with Turmeric?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green cabbage from drying out.

Can I substitute ingredients in Cabbage and Potato Alicha Stew with Turmeric?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cabbage and Potato Alicha Stew with Turmeric for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cabbage and Potato Alicha Stew with Turmeric gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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