Cabbage Of Ostracism Food

TOFU DOROWAT

Tofu Dorowat image

A variation on Ethiopian Dorowat made with tofu instead of chicken. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!

Provided by Rhonda Scheurer

Categories Curries

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

14 ounces crushed tomatoes
1 tablespoon paprika
1/2 cup dry red wine
1 tablespoon minced ginger
1/2 teaspoon ground cardamom
1/4 teaspoon nutmeg
1/3 teaspoon ground cloves
1/2 teaspoon cinnamon
1/3 teaspoon allspice
1 small onion, chopped fine
1 tablespoon minced garlic
2 tablespoons olive oil
1/2 teaspoon ground turmeric
700 g extra firm tofu, cut into cubes

Steps:

Mix tomatos with paprika, 1/4 cup of wine, cardamom, nutmeg, cloves, cinnamon and allspice in a bowl, set aside.
Saute onions and garlic in a skillet with the oil.
Add tomato sauce and tofu.
Bring mixture to a boil, cover and simmer about 30 minutes.
Uncover, add the other 1/4 cup of wine and simmer about 20 minutes.

Nutrition Facts : Calories 169.1, Fat 9.8, SaturatedFat 1.7, Sodium 158.3, Carbohydrate 9.7, Fiber 2.9, Sugar 3.9, Protein 10.5

LENTILS OF DOOM

Lentils of Doom image

Ethiopian lentil dish. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!

Provided by Rhonda Scheurer

Categories Lentil

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 cups dried lentils
6 cups water
1 large anaheim chili, seeded and chopped
1 small white onion, chopped fine
1/4 cup butter
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon berbere, spice (ie. from Victorian Epicure)
1 teaspoon black pepper

Steps:

Boil the lentils in water for 5 minutes. Drain, reserving liquid.
In large pot, saute the anaheim pepper and onions in the butter until the onions are tender.
Add the lentils, 6 cups of the reserved liquid (top up with water to make 6 cups), and the remaining ingredients and bring to a simmer.
Cook, covered over M-L heat for 70 minutes, stirring occasionally to prevent sticking.

Nutrition Facts : Calories 419, Fat 8.7, SaturatedFat 5, Cholesterol 20.3, Sodium 66.5, Carbohydrate 60.6, Fiber 29.7, Sugar 3, Protein 25.3

CABBAGE OF OSTRACISM

Cabbage of Ostracism image

Ethiopian Cabbage. A favorite, and not really prompting ostracism... honest... For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!

Provided by Rhonda Scheurer

Categories Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 tablespoons olive oil
4 ounces shredded carrots
1 small onion, chopped fine
1/2 teaspoon ground black pepper
1 1/2 cups water
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
16 ounces chopped green cabbage (coleslaw mix with green cabbage, carrots and red cabbage works great)
500 g potatoes, cubes pre-cooked

Steps:

In a medium skillet heat the olive oil over medium heat. Add the carrots and onion and cook in hot oil about 5 minutes.
Add the pepper, cumin, tumeric, water, potatoes and cabbage and cook 40 minutes.
Add 90 minutes of cooking time if starting with raw potatoes.

Nutrition Facts : Calories 156.5, Fat 7, SaturatedFat 1, Sodium 34.3, Carbohydrate 22.1, Fiber 4.4, Sugar 4.8, Protein 3.1

ETHIOPIAN BEEF STEW IN BERBERE SAUCE

Ethiopian Beef Stew in Berbere Sauce image

For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accommodating a vegetarian... chicken otherwise) Making these four dishes together, you can: - Pick up one large white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionery on 7th between 11AM and 5PM. YUM!

Provided by Rhonda Scheurer

Categories Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 small onion, chopped fine
1/4 cup butter
1 tablespoon minced ginger
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/3 teaspoon ground cloves
1/4 teaspoon ground allspice
14 ounces crushed tomatoes
1/4 cup dry red wine
1/4 lb beef stew meat

Steps:

Preheat oven to 325°F.
Melt butter on stove top in roasting pan.
In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
Add tomatoes and wine.
Cover, bring to a "medium" simmer.
Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
Stew is done when meat can be easily pierced with a fork.

Nutrition Facts : Calories 89.3, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.3, Carbohydrate 3, Fiber 0.9, Sugar 0.7, Protein 0.6

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