Alicha, a cabbage dish, comes from Eritrea and Ethiopia. It is accompanied by injera and is delicious to eat alongside Timtimo (a spiced lentil dish), Shiro (a dried garbanzo bean dish), or any meat dish.
Alicha is very simple to make and a great way to eat your sulfur-containing vegetables, which can help prevent cancer. This dish packs a punch of heat, so discard the seeds from the serrano or jalapeno pepper, if necessary, to reduce the spice.
- 2 Tbsp olive oil
- 1 red onion
- 1-2 serrano pepper or jalapeno
- 2-3 carrots
- 1 head of cabbage
- Salt and Pepper to taste
- 1 cup cilantro (optional), chopped
- Dice the red onions. In a large pot over medium heat, add the olive oil. Next, add the red onions and start to cook.
- Slice the jalapeno in half lengthwise and keep the seeds attached. Cut off the stem and add jalapenos to the pot.
- Dice the cabbage. Chop the carrots to similar bite sized pieces. Add the carrots to the red onions once they become translucent. Add some salt. Stir frequently.
- After about 10 minutes, once the carrots are softened, add the cabbage and more salt & pepper as desired.
- Stir well and let it cook until the cabbage wilts and shrinks for another 10 minutes. Garnish with cilantro if desired.
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