To continue our involvement in African Heritage and Health Week, here is another recipe that is a classic Ethiopian dish. It is easy to make and you’ll get beneficial cholesterol lowering properties from the cabbage.
- Prep Time:10m
- Cook Time:30m
- Total Time:40m
- Serves: 4 people
- Category: Sides, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1/3 c extra virgin olive oil
- 4 carrots, sliced
- 1 onion, thinly sliced
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1 tsp. cumin
- 1 tsp. fresh ground turmeric
- 1/2 tsp. ground ginger
- 1 head cabbage, thinly sliced
- 5 red potatoes, cut into bite-sized pieces
Instructions
- Heat the olive oil in a 6.5-Quart Covered Stockpot over medium-high heat. Toss in the carrots and onion and sauté them in the oil for about 5 minutes. Stir in the seasonings (sea salt, pepper, cumin, turmeric, ginger) and toast for a minute.
- Add in the cabbage and potatoes. Stir to combine and cover the pan. Reduce the heat to medium-low. Cook until the potatoes are soft, about 30 minutes. (actual time will depend on how big you cut your potatoes).
