Stewed Cabbage with Carrot and Ethiopian Spices

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A vibrant Ethiopian-style stewed cabbage and carrot dish, gently cooked with garlic and a touch of berbere spice for warmth and depth. This Ethiopian-inspired vegetarian recipe, ready in about 30 minutes, pairs green cabbage, shredded, carrots, sliced thin, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 4 cups green cabbage, shredded
• 1 cup carrots, sliced thin
• 3 garlic cloves, minced
• 1 tbsp berbere spice blend
• 2 tbsp olive oil
• 1/2 cup water or vegetable broth
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 3 cloves minced garlic and 1 tbsp berbere spice blend, sautéing for 1 minute until fragrant but not burnt.
2. Step 2: Add 4 cups shredded green cabbage and 1 cup thinly sliced carrots to the skillet, stirring to coat vegetables in the spice mixture.
3. Step 3: Pour in 1/2 cup water or vegetable broth, cover, and simmer over medium-low heat for 12-15 minutes until the cabbage is tender and the liquid has mostly evaporated.
4. Step 4: Season with 1 tsp salt, 1/4 tsp black pepper, and 1 tbsp fresh lemon juice, stirring well to combine and brighten the flavors.
5. Step 5: Remove from heat and serve warm as a side or main vegetarian dish.