Ingredients
Units
Scale
- 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 russet potatoes, peeled and cut into 1-inch cubes
Instructions
- 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.
Notes
Adapted from Allrecipes.
Do not add liquid - the cabbage and potatoes release enough moisture on their own.
