- 1/3 cup olive oil
- 4 carrots, sliced
- 1 onion, thinly sliced
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1 small head cabbage, sliced
- 2 cloves garlic, minced
- 4 small yellow potatoes, cut into bite-size cubes
- 1/4 cup water
- Heat olive oil in a large pot over medium heat. Saute carrots in hot oil until slightly softened, about 5 minutes. Add onion; saute until onion is fragrant, about 2 minutes.
- Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
- Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
- Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.
05/21/2019
recipepes.com
ethiopian cabbage and potato dish (atkilt), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
