Ethiopian Cabbage

1/2 c. Olive Oil
4 Carrots, thinly sliced
1 Onion, thinly sliced
1 tsp. Sea Salt
1/2 tsp. Ground Pepper
1/2 tsp. Ground Cumin
1/4 tsp. Turmeric
1/2 head of Cabbage, shredded
5 Potatoes, peeled and cut into 1-inch cubes

Heat olive oil in a skillet over medium heat. Cook carrots and onions in the hot oil for 5 minutes. Stir in salt, pepper, cumin, turmeric, and cabbage and cook another 15-20 minutes. Add the potatoes and cover. reduce heat to med-low and cook unitl potatoes are soft, 20-30 minutes.

Notes: The olive oil can be cut way back. I would not cut the carrots thinly, next time I would leave the carrots in large chunks and add them with the potatoes and I would not cook the cabbage for so long. The spices can be doubled or tripled to your taste.

Original recipe