Hasno’s Cabbage

This is for Ethiopian food. Recipe is from Hasno Ali, a refugee from Somalia, who received support from San Diego Women’s Empowerment International to start her own catering business. Hasno was the chief’s wife in Somalia. Some days she cooked three or four goats, anticipating that her husband would bring home a lot of guests. She is the mother of 11 children.

Ingredients

• 1/3 cup olive oil
• 2/3 cup finely chopped red onion
• 3 cloves chopped garlic
• 1 heaping tablespoon Hasno’s Spice Mix (recipe following)
• 1 large head of cabbage, coarsley chopped (16 cups)
• 3 tablespoons vegetable or chicken-flavored granulated bouillon

 Preparation

Saute onion and garlic in olive oil in a large saucepan over medium heat until soft, making sure not to burn the garlic. Stir in spice mix. Add half of the cabbage and stir until soft. Add remaining cabbage occasionally for 10 minutes. Serve warm.

Hasno’s Spice Mix

Makes about 1/2 cup

3 African cinnamon sticks or 3 tablespoons ground cinnamon

3 tablespoons cumin seeds

3 fresh curry sticks or 3 tablespoons ground curry

Mix all ingredients together and grind in a clean coffee grinder

NOTE: African cinnamon and curry sticks are available jn African markets (look in City Heights).