Recipe courtesy of Zeman's

Gomen Alicha

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 8 servings
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2 cups diced onion

1/2 cup vegetable oil

5 carrots, cut in buttons 

5 medium potatoes, cut into cubes 

1 1/2 cups tomato sauce

4 large sprigs fresh rosemary

2 teaspoons fenugreek

2 teaspoons turmeric

2 heads cabbage, chopped 

8 cloves garlic



  1. Brown the onions slowly in a pot with the vegetable oil. Add the carrots, potatoes and tomato sauce; mix thoroughly. Mix in the rosemary, fenugreek and turmeric and cook over low heat until the carrots and potatoes are fork tender.
  2. In a separate pot, boil the cabbage until crisp-tender (not so long that it gets limp!). Drain.
  3. Add the cabbage to the sauce and cook over low heat for 5 minutes, stirring occasionally but not too vigorously--you don't want the vegetables to break up.