Ethiopian Cabbage Dish
Adapted from Allrecipes – stamarex
“My Ethiopian friend brought this dish to a potluck and I’ve been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.”
Makes 5 servings
1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 1/2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.