In the mountainous kitchens of Ethiopia, Oromo is a comforting classic—soft, rolled dough stuffed with seasoned vegetables, then steamed to tender perfection. However, in this healing reinterpretation, gone is the wheat dough. In its place: tender blanched cabbage leaves that wrap around a warm, savory filling of mashed squash, sautéed garlic greens, and herbs. Steamed gently and sliced into beautiful pinwheel medallions.

Ingredients

For the Wraps

• 1 large green cabbage or bunch of collard leaves, leaves separated
• Large pot of salted boiling water (for blanching)

For the Filling

• 2 cups mashed kabocha or butternut squash (roasted or steamed)
• 1 ½ cups finely chopped greens (spinach, kale, or chard)
• 2–3 cloves garlic, minced
• 1 tbsp lemon juice
• 2 tbsp chopped fresh herbs (parsley, dill, or cilantro)
• Pinch of sea salt
• Optional: 1 tbsp dulse flakes or finely chopped nori for depth

Method

1. Prepare the Leaves
Bring a large pot of water to a boil. Salt generously.
Blanch the cabbage or collard leaves for 2–3 minutes until pliable. Drain and pat dry on clean towels. Trim any thick stems with a paring knife to prevent tearing when rolling.

2. Make the Filling
In a pan over medium heat, steam-sauté garlic and chopped greens until just wilted.
Combine in a bowl with mashed squash, lemon juice, herbs, and sea salt. Mix well. The filling should be thick and spreadable.

3. Roll the Wraps
Lay 2 overlapping leaves flat on a surface, creating a wide base. Spread ¼ to ⅓ cup of the filling along the base, then roll tightly, tucking in sides as you go—like a burrito or dolma.
Repeat with remaining leaves and filling.

4. Steam Gently
Place rolls seam-side down in a steamer basket lined with parchment or cabbage leaves.
Steam for 15–20 minutes, until hot and tender. Let cool slightly before slicing.

To Serve

Slice each roll into 1–2 inch pieces.
Arrange on a warm plate with a drizzle of lemon or a dollop of squash purée with herbs.

Pair with:

• Steamed root vegetables
• Tomato-celery dipping sauce
• Herbal tea or infused broth (PM)

Notes from the Kitchen

• Cabbage vs. Collards: Cabbage gives a softer bite; collards offer structure and subtle bitterness. Both work beautifully.
• Storage Tip: Make ahead and store refrigerated for up to 3 days. Steam briefly to reheat.
• Flavor Variations: Add grated carrot, cumin, or chopped zucchini to the filling for texture and variation.

This dish wraps up everything we love about traditional Oromo—with none of the gluten or heaviness, but all of the heart. It’s soft yet structured, delicate yet deeply savory.