Ye Tikil Gomen Alicha / Caulo (Music-in-Your-Mouth Cabbage with Potatoes and Carrots)
Servings
6-8
Prep Time
10 minutes
Cook Time
35-45 minutes
"This mild stew owes its deep, satisfying flavor to a few special techniques. First, I tumble some onions into a dry pan and listen to the whisper and hiss of them dry-sautéing. Then, instead of adding the ginger and garlic at the beginning, I hold those key aromatics back until the very end so they cook just slightly from residual heat. These humble vegetables are transformed into something unique and special. Cutting the jalapeño into four long strips allows its flavor to permeate the dish without its becoming too spicy. Serve the strips to anyone who likes heat!"
Excerpted with permission from Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond: A Cookbook by Beejhy Barhany with Elisa Ung. ©2025. Published by Penguin Random House.
Author:Beejhy Barhany
Ingredients
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3 carrots, peeled, halved lengthwise, and sliced crosswise into half-moons ½ inch thick
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2 white potatoes, peeled and cut into bite-sized pieces
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2 yellow onions, sliced into thin half-moons
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½ cup vegetable oil
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1 teaspoon ground turmeric
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¾ teaspoon fine sea salt, plus more to taste
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¾ teaspoon black pepper, plus more to taste
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1 head green cabbage (1 ½–2 pounds), cored and cut into 1-inch-wide strips
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1 tablespoon ginger/garlic paste, or 2 teaspoons minced garlic plus 1 teaspoon minced fresh ginger
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1 jalapeño, trimmed and cut lengthwise into four long strips (seeded if you want less heat)
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½ teaspoon Ground Roasted Korarima (Grains of Paradise)
Directions
In a large bowl, cover the carrots and potatoes with cold water and soak at room temperature while you prepare the other ingredients.
In a large deep pot with no oil, sauté the onions over medium heat until beginning to soften, 2 to 3 minutes. Add the oil. Drain the carrots and potatoes and add them to the pot. Cover and cook, stirring constantly, to soften the vegetables, about 5 minutes.
Stir in the turmeric, salt, and pepper. Cover and cook, stirring occasionally, until the carrots and potatoes are tender, about 5 minutes. Mix in the cabbage, cover, and cook, stirring occasionally, until the cabbage has shrunk and softened, about 15 minutes.
Stir in the garlic/ginger mixture, jalapeño, and korarima (grains of paradise). Cover and cook, stirring occasionally, until the vegetables are soft and fragrant, 5 to 10 minutes. Taste and add salt and pepper, if necessary.
Recipe Note
Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond: A Cookbook by Beejhy Barhany with Elisa Ung is available for purchase here:
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