Difference between revisions of "Ethiopian Cabbage Stew"
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* 1 tsp sea salt | * 1 tsp sea salt | ||
* 1/2 tsp ground black pepper | * 1/2 tsp ground black pepper | ||
* 1/2 tsp ground cumin | |||
* 1/4 tsp ground turmeric | * 1/4 tsp ground turmeric | ||
* 1/2 head cabbage, shredded | * 1/2 head cabbage, shredded | ||
Revision as of 19:14, 4 November 2012
Ingredients
- 1/2 cup olive oil
- 4 carrots, thinly sliced
- 1 onion, thinly sliced
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/2 head cabbage, shredded
- 5 potatoes, peeled and cut into 1-inch cubes
Directions
- Heat the olive oil in a skillet over medium heat.
- Cook the carrots and onion in the hot oil for about 5 minutes.
- Stir in the spices and cabbage and cook another 15 to 20 minutes.
- Add the potatoes; cover and reduce the heat to medium-low and cook until the potatoes are soft, 20 to 30 minutes.
Notes
Sara found this recipe on allrecipes.com and it's delicious.
Othp 01:35, 5 November 2012 (UTC)
