Soft wheat and cabbage with ginger and garlic

A very simple side dish based on an Ethiopian dish. Trade the wheat for potatoes and add some carrots for a more traditional version.


1 1/2 cups water
1/2t coarse sea salt, divided
1/2 cup soft wheat berries
2T plant only margarine
1/2T fresh garlic, minced
1t fresh ginger, minced
1/4t dried ground cumin
1/4t dried ground turmeric
2 cups shredded cabbage (I use coleslaw mix)
1/2t white vinegar
Sea salt and black pepper to taste


In a small sauce pan with a lid, bring the water and 1/4t sea salt to a light boil.
Add the wheat, reduce to low, cover and simmer until all the water is absorbed (about 45 minutes give or take).
Remove from heat and set aside.
When the wheat is done, in a large frying pan on medium low, bring the margarine to heat with the sea salt.
Add the spices and fry for 2 minutes.
Add the cabbage and the wheat, and stir to combine.
Add the vinegar.
Fry for 7-10 minutes or until the cabbage is lightly wilted, stirring frequently.
Remove from heat and serve.