Tikil Gomen Recipe

This is a popular vegetarian dish. The dish is very easy to make as well as to alter the serving size as you please. It can also be a dish to serve accompanying other Ethiopian ‘Wot’ dishes. There are many variations on this recipe; it can be prepared with just the cabbage, with carrots and potatoes, with meat, and so on.

This is one of many Ethiopian dishes. It is a typical dish that is served alongside other dishes on injera. It’s very simple and tastes great.

Learn how to make an authentic Ethiopian dish by using our Tikil Gomen Recipe.


  • 2-3 onions, chopped
  • 1/3-1/2+ cup canola oil
  • 1-2 tbsp. turmeric
  • 3/4 cup Water
  • 4-5 Yukon gold potatoes, cut in half lengthwise then sliced into 1/4-1/2 inch pieces
  • 3-4 carrots, chopped into stick-shaped pieces
  • 1 head green cabbage, chopped
  • 6 scallions (white parts with some of the green), chopped
  • 1 1/2 tbsp. dried basil (you can use fresh basil- the store just didn’t have any that day)
  • finely chopped garlic (see note at bottom)
  • finely chopped ginger (see note at bottom)
  • salt (to taste)
  • 2 jalapeno peppers, seeds removed and sliced into thin strips


In a large pot, cook the onions, stirring occasionally, on medium/medium-high heat until they start to soften and turn translucent, about 5-7 minutes.

Add the oil (as much as your arteries can take!) and cook until the oil gets hot.

Add the turmeric, stir to ensure the it is evenly distributed, and cook for another few minutes (and please be sure to take a second to enjoy the aroma).

Add the scallions and cook for another minute or two. Add the Water and bring to a boil on medium-high heat.

Once the Water is boiling, add the potatoes, stir, and cover. Since the potatoes take longer to cook than the other vegetables, let them cook for at least 5-10 minutes. Then add the carrots, cover again and allow them to cook for several minutes, and add the cabbage.

Add the salt and continue cooking until the cabbage starts to shrink and soften. When the potatoes are almost finished cooking, add the basil, ginger, garlic, and jalapeno peppers and cook until the vegetables are tender.

RECIPE SOURCE: https://theberberediaries.wordpress.com/2009/01/28/recipe-tikil-gomen/

Alternative Recipe

Tikil Gomen 2


  • 3 tablespoons vegetable oil
  • ½ onion, thinly sliced lengthwise
  • 1 cup chopped carrots
  • 1 teaspoon minced garlic
  • ¼ teaspoon ground turmeric
  • 1 pinch salt and ground black pepper to taste
  • ⅔ head cabbage, diced and rinsed
  • 2 tablespoons water, or as needed


  1. Heat vegetable oil in a pot over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
  2. Cover pot, reduce heat to medium-low, and cook until the cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

RECIPE SOURCE: https://www.allrecipes.com/recipe/245497/tikil-gomen-ethiopian-cabbage/?internalSource=hub%20recipe&referringContentType=Search

Alternative Recipe

Tikil Gomen 3


  • ½ cup olive oil
  • 4 carrots, thinly sliced
  • 1 onion, thinly sliced
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ½ head cabbage, shredded
  • 5 potatoes, peeled and cut into 1-inch cubes


Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.


Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Learn More About Ethiopian Foods Here.

RECIPE SOURCE: https://www.allrecipes.com/recipe/152937/ethiopian-cabbage-dish/

IMAGE SOURCE: https://veganfoodaddict.wordpress.com/2014/12/20/tikil-gomen-ethiopian-cabbage-and-potatoes/