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Preparation
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-Mince the onion very fine.
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-Chop tomato very fine or puree in food processer.
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-Chop cabbage into smallish bite-sized pieces, no bigger than an inch or so across.
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- Cut hot pepper into very narrow threads. Discard seeds.
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Cooking
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Put onion into a large pot and cook, dry, over medium-high heat, stirring often until onion starts to become translucent. When onion loses its liquid and starts to stick to the bottom of the pot a bit, add a generous slosh of oil (about 1/4 cup) and continue to cook over medium heat. Once oil is hot, add pureed tomato, red pepper, and minced garlic and simmer a few minutes over medium-high, stirring often. Add cabbage to pot. Don't panic if it looks like a lot-- it will simmer down while cooking.
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SPONSOR
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Cover pot and cook on medium-high for 3-5 minutes before stirring. At this point it seems like you should turn down the heat, but the liquid in the cabbage and the oil in the pot keeps it from sticking. Continue to cook, covered, on medium heat for 15-20 minutes, stirring often. Add a little more oil partway through the cooking time if the cabbage begins to stick to the pot. You can also turn the temperature down a little if you need to. Salt to taste-- it will probably take at least a teaspoon or two of salt.
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The end result should be soft, shiny, very tender cabbage. You can serve this as a side dish at any meal. But it is also excellent with injera. We made it this evening and served it along with injera and doro wat
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Note: You can use any kind of cabbage for this recipe. We grow both purple and green cabbage in our garden, so I actually used two cabbages last time, one of each color, which made the dish very pretty.
