Sweet African Veggies


This recipe comes from my good friend, Ross. He brought it to a geography class and I fell in love with it. I hope I’ve followed his recipe. If not, it’s still great either way. This takes a little time to make, but most of the time is spent simmering and it’s not hands-on, leaving you to do other things… read, watch TV, play a game of backgammon, clean the kitchen, etc. I’ll leave it up to you. But be warned, you won’t be able to stop eating it when it’s done. But it’s low in calories, so eat up!

Sweet African Veggies
1 sweet onion, chopped
½ head large cauliflower, chopped
½ head large cabbage, chopped
1 russet potato, peeled and diced
2 Tbs olive oil
salt/pepper
2 tsp ground turmeric
1 tsp ground paprika
¼ cup water

1. Cook onions in a large sauté pan in 1 Tbs olive oil until soft.
2. Add cabbage and stir. The pan will be full, but the cabbage will cook down. Cover and let the cabbage cook for about 10 minutes.
3. Add all other ingredients to pan, stir, and cover. Let simmer for about 15-20 minutes, or until potatoes and cauliflower are soft.

It’s that simple, but oh so delish! You can serve this alongside a main dish. For instance, we had a Moroccan Chickpea Stew with this the first time and it was wonderful. If you eat meat, it works with that too.
Enjoy!

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Filed under cabbage, cauliflower, gluten free, potato, vegetarian

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