Spiced Cabbage with Carrots and Injera Crumbs

A flavorful and textured side dish featuring sautéed cabbage and carrots spiced with a warm blend of aromatics, topped with crispy injera crumbs for added crunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.02/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Snack•Side Dish

Cuisine:

British

Ingredients

Servings

1small headCabbage(Shredded or thinly sliced)

£0.70

2mediumCarrots(Peeled and julienned or thinly sliced)

£0.20

2piecesInjera(Slightly stale is best)

£2.50

0.5mediumOnion(Diced)

£0.15

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated fresh ginger)

£0.15

0.5teaspoonTurmeric(Ground turmeric)

£0.05

0.5teaspoonCumin(Ground cumin)

£0.05

0.3teaspoonChili powder(Adjust to your spice preference)

£0.03

2tablespoonsOlive oil

£0.15

to tasteSalt

to tasteBlack pepper

Total Cost

£4.08

£1.02 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Tear the injera into small pieces and spread them on a baking sheet. Bake for 8-10 minutes, or until crispy and golden brown. Let cool and then crush into coarse crumbs.
2.
Heat olive oil in a large skillet or wok over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3.
Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
4.
Add the shredded cabbage and julienned carrots to the skillet. Stir to combine with the onions, garlic, and ginger.
5.
Add the turmeric, cumin, and chili powder. Season with salt and pepper to taste. Stir well to coat the vegetables with the spices.
6.
Cover the skillet and cook for 15-20 minutes, or until the cabbage and carrots are tender but still slightly crisp, stirring occasionally.
7.
Remove from heat and stir in half of the crispy injera crumbs. Transfer the mixture to a serving dish and sprinkle the remaining injera crumbs on top.
8.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

275 kcal / 1151 kJ

Carbs

34g

13% of RDA

Fat

14g

20% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

10 g

11% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, add a splash of soy sauce or tamari during the last few minutes of cooking.

You can add other vegetables like bell peppers or zucchini for more variety.

If you don't have injera, you can use other flatbread or even croutons for the crispy topping.

Cooking Equipment

Large skillet or wok

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Spiced Cabbage with Carrots and Injera Crumbs

Ingredients

Instructions