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.
Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::5
Ingredients
½ cup olive oil
4 medium carrots, thinly sliced
1 medium onion, thinly sliced
½ head green cabbage, shredded
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin, or to taste
¼ teaspoon ground turmeric, or to taste
5 medium potatoes, peeled and cut into 1-inch cubes
Directions
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.
Add potatoes; reduce heat to medium-low, cover, and cook until potatoes are soft, about 20 minutes.