Spiced Red Cabbage
Winter can be a little tough to cook for — lots of root vegetables, cabbage… and more cabbage. Because of that, I love sharing ideas that feel grounding, warming, and satisfying during the colder months.
In the winter I almost always crave warm, savory dishes, so today I’m sharing one of my favorite cabbage preparations. It’s a simple, stewed cabbage dish inspired by my love of Ethiopian food. It works beautifully as a side, and pairs well with lentils, roasted potatoes, or a whole grain.
The cabbage itself is very simple — just onions, garlic, ginger, cabbage, and carrots, gently cooked down with a few warm spices. It’s an easy, versatile vegetable side that goes with just about anything.
~Carolyn
Spiced Red Cabbage
Ingredients
2 tablespoons olive oil, butter or ghee
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red cabbage, thinly sliced
2–3 carrots, sliced
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
½ cup water or vegetable broth
Directions:
Heat the oil or butter in a large pan over medium heat. Add the onion and cook for 5–7 minutes, until soft and translucent.
Stir in the garlic and ginger and cook for about 30 seconds, until fragrant.
Add the cabbage, carrots, cumin, coriander, paprika, turmeric (if using), and a generous pinch of salt. Stir well to coat the vegetables in the spices.
Add the water or broth, cover, and lower the heat to medium-low. Let the cabbage gently stew for 20–30 minutes, stirring occasionally, until very tender.
Taste and adjust salt as needed. Serve warm.