½ cup olive oil
4 medium carrots, thinly sliced
1 medium onion, thinly sliced
½ head cabbage, shredded
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground turmeric
5 medium potatoes, peeled and cut into 1-inch cubes
Step 1 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.
Step 2 Add potatoes; reduce heat to medium-low, cover, and cook until potatoes are soft, about 20 minutes.
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: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Servings: 5
Nutrition Facts (per serving)
428 Calories
22g Fat
54g Carbs
7g Protein