👨‍🍳 Ohjeet

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium heat (around 180°C / 350°F). Add the finely chopped onions. Sauté, stirring occasionally, until the onions are very soft, translucent, and have begun to turn a light golden brown, about 10-15 minutes. This slow cooking process sweetens the onions.

   ⏱️ 10-15 minutes
2. 2

   Stir in the berbere spice blend. Cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the spices.

   ⏱️ 1-2 minutes
3. 3

   Add the cubed potatoes and sliced carrots to the pot. Stir well to coat them evenly with the onion and berbere mixture. Cook for about 5 minutes, stirring occasionally, allowing the vegetables to slightly soften and absorb the flavors.

   ⏱️ 5 minutes
4. 4

   Add the thinly sliced cabbage and the 1/2 cup of water (or vegetable broth). Stir everything together. Bring the mixture to a gentle simmer.

   ⏱️ 2 minutes
5. 5

   Once simmering, reduce the heat to low, cover the pot tightly, and let the stew cook. Stir occasionally to prevent sticking. Continue to simmer until the potatoes, carrots, and cabbage are fork-tender, which should take approximately 20-25 minutes.

   ⏱️ 20-25 minutes
6. 6

   Remove the lid and taste the stew. Season generously with salt to your preference. If the stew is too thick, you can add a splash more water. If it's too thin, you can simmer uncovered for a few extra minutes to reduce the liquid.

   ⏱️ 2-3 minutes
7. 7

   Serve hot, traditionally spooned over or alongside injera (Ethiopian sourdough flatbread).

   ⏱️ N/A