👨‍🍳 조리법

1. 1

   Prepare the vegetables: Core and thinly slice the cabbage. Peel and cube the potatoes into roughly 1/2-inch pieces. Peel and slice the carrots. Finely chop the onion and mince the garlic.

   ⏱️ 15 minutes
2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium heat (about 175°C / 350°F). Add the chopped onion and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes. Do not let it brown.

   ⏱️ 7 minutes
3. 3

   Add the minced garlic and ground turmeric to the pot. Stir constantly and cook for about 1 minute until fragrant. Be careful not to burn the garlic.

   ⏱️ 1 minute
4. 4

   Add the cubed potatoes and sliced carrots to the pot. Stir to coat them with the onion, garlic, and turmeric mixture. Cook for about 5 minutes, stirring occasionally, allowing them to soften slightly.

   ⏱️ 5 minutes
5. 5

   Add the thinly sliced cabbage to the pot. Pour in the 1/4 cup of water or vegetable broth. Stir everything together. Bring the mixture to a simmer, then cover the pot tightly.

   ⏱️ 2 minutes
6. 6

   Reduce the heat to low (about 150°C / 300°F) and let the Gomen simmer gently, covered, for 20-25 minutes, or until the cabbage is tender and the potatoes and carrots are easily pierced with a fork. Stir occasionally and add a splash more water or broth if the pot becomes too dry.

   ⏱️ 25 minutes
7. 7

   Once the vegetables are tender, remove the lid. Season generously with salt and a pinch of black pepper (if using). Stir well and cook uncovered for another 2-3 minutes to allow any excess liquid to evaporate.

   ⏱️ 3 minutes
8. 8

   Taste and adjust seasoning if necessary. Serve hot, traditionally spooned onto injera (Ethiopian sourdough flatbread) as part of a larger meal or fasting platter.