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Supper Club: Ethiopian Cabbage Dish

Ethiopian Cabbage Dish
Big Flavors from a Tiny Kitchen - Ashley Covelli (Adapted from Allrecipes)
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Servings: 5 Servings
Course: Side Dish
Cuisine: Ethiopian
Total Time 1 hour

Ingredients
  

  • ½ cup olive oil
  • 4 carrots thinly sliced
  • 1 onion thinly sliced
  • 1 ½ teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ head cabbage shredded
  • 5 russet potatoes peeled and cut into 1-inch cubes

Method
 

  1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes.
  2. Stir in the salt, pepper, cumin, turmeric, and cabbage, and cook another 15 to 20 minutes.
  3. 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.

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