Ethiopian Cabbage and Potato Dish (Atkilt)

Ingredients

• 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

Directions

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.