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Ethiopian Cabbage and Potatoes
¼ cup olive oil
4 big or 10 small carrots thinly sliced
1 onion, thinly sliced
1 t. sea salt
½ t. ground black pepper
½ t. ground cumin
¼ t. ground turmeric
½ large or 1 small head cabbage, shredded
5 med. potatoes, peeled and cut into 1-inch cubes

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. Enjoy!

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