Eritrean-Inspired Cabbage, Carrot & Sweet Potato Skillet
A vegetable-forward Eritrean-inspired atkilt-style skillet made with cabbage, carrots, onion, sweet potato, garlic, and ginger. Comforting, affordable, and built from seasonal Washington produce for March.
Back to full listIngredients
- Organic Green Cabbage 1/2 small head $1.99
- Organic Carrot Bunch 1 bunch $2.49
- Yellow Onion 1 large $1.49
- Organic Garlic, 3 CT 2 cloves $2.89
- Organic Orange Sweet Potato 1 medium $2.99
- Lemon 1 $0.99
- Organic Ginger Puree, 2.8 OZ 2 teaspoons $3.99
Instructions
- Thinly slice 1 large yellow onion, mince 2 garlic cloves, peel and slice 1 sweet potato into small half-moons, cut the carrots into thin sticks, and shred 1/2 head green cabbage.
- Heat 2 tablespoons oil in a large skillet or pot over medium heat. Add onion and cook 6 to 8 minutes until softened.
- Add garlic and ginger puree and cook 30 seconds.
- Add sweet potato and carrots with salt and cook 5 minutes, stirring often.
- Add cabbage and a splash of water. Cover and cook 8 to 10 minutes until all vegetables are tender.
- Uncover and cook 2 to 3 more minutes to evaporate excess moisture. Finish with lemon juice and black pepper.
- Serve warm as a main for 2.
Cook time: 40 minutes
Estimated cost: $10-14
Health notes: High fiber, rich in vitamins A and C, dairy-free, and plant-forward.
Drink pairing: Dry rosé or ginger tea.