Ethiopian Alicha Wot with Veal and Cabbage

Ethiopian Alicha Wot with Veal and Cabbage

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1 tbsp dried basil
1 tbsp cumin seeds
6 green cardamom pods, cracked
1 tbsp garlic powder
1 tbsp ginger powder
1 tbsp turmeric
1 1/2 tsp salt
1/2 tsp black pepper
2 lbs veal, cut into cubes
3 tbsp ghee
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
1 green bell pepper, chopped
3 cups of water
1 small head of cabbage, chopped


Mix the first 8 ingredients in a bowl and set aside.   Brown the veal in 2 tbsp of the ghee, then remove from the pan and set aside.  Add the remaining 1 tbsp of ghee to the pan along with the onion, garlic, ginger and bell pepper, cooking until the onion is soft.  Add the reserved spices and cook slowly for about 10 minutes, stirring occasionally.  Put the meat back into the pan, pour in the water, bring to a boil, then simmer for 1 1/2 hours or until the meat is very tender.  Add the cabbage and continue to cook for 20-30 minutes.  Serve with injera, rice or boiled potatoes.