Ethiopian Cabbage Stew


  • 1/2 head medium red cabbage, shredded
  • 2 potatoes large sweet potatoes, mashed
  • 1 large onion, diced
  • 1 (14 1/2-ounce) can cooked kidney beans, no salt added
  • 1 (28-ounce) can Fire roasted diced tomatoes, no salt added
  • 3 cups or more homemade vegetable stock
  • 3 tablespoons peanut butter powdered (PB2)
  • 2 cloves garlic, minced
  • 2 tablespoons (1″ fresh) ginger, minced
  • 1 teaspoon turmeric
  • 1 teaspoon dry mustard
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon pepper
  • 2 tablespoons Berbere


Shred cabbage and set aside. Cook sweet potatoes in the microwave (about 6 minutes) or bake in oven. Scoop out cooked potato from skin and mash with fork. In a soup pot sauté onions, garlic and ginger root until onions are translucent. Add other ingredients except cabbage to the pot. Bring to a boil and reduce to medium heat, stirring occasionally. Cook for about 15 minutes to meld all spices with ingredients. – Add shredded red cabbage, cover, allow cabbage to steam for about 15 minutes or until tender (don’t overcook). Serve over leafy greens and brown rice.


Serves: 7


Amount per Serving
Calories 149
Calories From Fat 5
Total Fat 1g
Saturated Fat 0g
Cholesterol 0mg
Sodium 73mg
Total Carbohydrate 16g
Dietary Fiber 7g
Sugars 7g
Protein 8g

Visit Coach BJ at

Facebook Auto Publish Powered By :