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Roasted Tikel Gomen Recipe

Recipe by: JW

"Roasted version of the traditional Ethiopian cabbage potato dish. This version takes longer to make, but it reduces the oil significantly, while enhancing the flavor. Also it makes enough to feed a crowd."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h 45 m
  • Ready In2 h 5 m
  • 1Preheat oven to 425 degrees F (220 degrees C). Line 2 large, rimmed baking sheets with parchment paper.
  • 2Arrange cabbage, red potatoes, onions, and carrots evenly on the baking sheets. Drizzle olive oil over vegetables.
  • 3Combine garlic, sea salt, cumin, turmeric, parsley, ginger, white pepper, garlic powder, salt, and pepper in a bowl; sprinkle over the vegetables and mix until evenly coated.
  • 4Bake in the preheated oven, stirring every 20 to 30 minutes, until potatoes and cabbage are softened an evenly coated with spice mixture, about 1 hour 45 minutes. Season with salt and pepper.
Ingredients
  • 40 servings
  • 72 cals
  • 2 heads cabbage, shredded and cut into pieces smaller than 2-inches
  • 20 red potatoes, cut in 1-inch cubes
  • 5 sweet onions, sliced
  • 2 pounds carrots, sliced
  • 1/2 cup olive oil
  • 1/4 cup minced garlic
  • 8 teaspoons sea salt
  • 4 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons dried parsley
  • 2 teaspoons ground ginger
  • 2 teaspoons ground white pepper
  • 1/2 teaspoon garlic powder
  • 1 pinch salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    72
    4%
  • Fat:
    2.9
    5%
  • Carbs:
    11
    4%
  • Protein:
    1.7
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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