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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 5 |
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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. Ingredients:
1/2 cup olive oil |
4 carrots, thinly sliced |
1 onion, thinly sliced |
1 teaspoon sea salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon ground cumin |
1/4 teaspoon ground turmeric |
1/2 head cabbage, shredded |
5 potatoes, peeled and cut into 1-inch cubes |
Directions:
1. 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.
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