Submitted by Tsedenya Bizani
Serves 2 to 3
1 head of cabbage, diced
2 cups of chopped carrots
1 half of a thinly sliced onion
1/4 tsp. of turmeric
1 tsp. of minced garlic
3 T of avocado or olive oil
2 T of cold water
1 tsp. of salt
Pinch of black pepper
- Heat the olive oil in a medium-sized pot. Add the onions and cook until they become translucent (around 5 mins).
- Add the carrots, turmeric, garlic, black pepper, salt, and cook for 5 to 10 minutes, stirring frequently
- Add the cabbage and stir well. Cover the pot and reduce the heat to medium-low and cook for another 20 minutes or so until the cabbage is soft. Add the water if the mix appears too dry after cooking.
- Serve with bread, preferably Ethiopian injera. Pairs well with our earlier recipe Misir Wat (Ethiopian Red Lentils).
