Recipe courtesy of Zeman's
Gomen Alicha
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 342
- Total Fat
- 15
- Saturated Fat
- 1
- Carbohydrates
- 50
- Dietary Fiber
- 12
- Sugar
- 14
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 1203
- Total: 1 hr
- Active: 30 min
Ingredients
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
Salt
Directions
- 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.
- In a separate pot, boil the cabbage until crisp-tender (not so long that it gets limp!). Drain.
- 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.