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Vegan Ethiopian Recipes from Teff Love by Kittee Berns
Ingredients
  • 1 large carrot, peeled and cut into sticks (1 cup)
  • ½ white or yellow onion, thinly sliced (1 cup)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon peeled and grated fresh ginger
  • 4 cloves garlic, pressed or grated (2 teaspoons)
  • ½ teaspoon salt, plus more if desired
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground cloves
  • ½ green cabbage, cut into 1-inch pieces (7 cups)
  • ¼ cup water
  • 1 to 2 jalapeño chiles, seeded, veined, and cut into thin strips lengthwise
  • Freshly ground black pepper
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