👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Core and thinly shred the cabbage. Peel and cut the potatoes into 1-inch cubes. Peel and slice the carrots into 1/2-inch thick rounds or half-moons. Finely chop the onion.

   ⏱️ 15 minutes
2. 2

   Sauté the aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat (approximately 175°C / 350°F). Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Be careful not to brown the onion too much.

   ⏱️ 7 minutes
3. 3

   Bloom the turmeric: Stir in the ground turmeric and cook for about 30 seconds until fragrant. This step toasts the spice and deepens its flavor and color.

   ⏱️ 0.5 minutes
4. 4

   Add root vegetables: Add the cubed potatoes and sliced carrots to the pot. Stir to coat them with the onion and turmeric mixture. Pour in the 1/2 cup of water (or broth). Bring to a simmer, then cover the pot and cook for 10 minutes, stirring once halfway through.

   ⏱️ 10 minutes
5. 5

   Add cabbage and simmer: Add the shredded cabbage to the pot. Stir gently to combine with the other vegetables. If the pot seems dry, add another splash of water. Cover the pot tightly and reduce the heat to low (maintaining a gentle simmer). Cook for another 20-25 minutes, or until the potatoes, carrots, and cabbage are fork-tender. Stir occasionally to prevent sticking.

   ⏱️ 20-25 minutes
6. 6

   Season and serve: Once the vegetables are tender, season generously with salt to taste. Add a pinch of black pepper if desired. Stir well. Serve hot as a side dish or as part of a larger Ethiopian meal (like with injera).