I love cabbage and potatoes, and this recipe is easy and delicious. My Ethiopian friend made this dish for a potluck, and I've been making it ever since. There's no need to add liquid — the cabbage and potatoes release enough moisture on their own.
Ingredients
- olive oil: 0.5 cup
- medium carrots: 4 piece (sliced)
- medium onion: 1 piece (sliced)
- head green cabbage: 0.5 piece (shredded)
- sea salt: 1 tsp
- ground black pepper: 0.5 tsp
- ground cumin: 0.5 tsp (to taste)
- ground turmeric: 0.25 tsp (to taste)
- medium potatoes, peeled and: 5 piece (cut into 1-inch cubes)
Metric Conversion
Stages of cooking
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Heat olive oil in a skillet over medium heat. Add carrots and onion; cook and stir until beginning to soften, about 5 minutes. Stir in cabbage, salt, pepper, cumin, and turmeric; cook for 15 to 20 minutes.
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Add potatoes; reduce heat to medium-low, cover, and cook until potatoes are soft, about 20 minutes.
