Tikil Gomen: Ethiopian Cabbage with Potatoes and Carrots

• servings: Yield: 8 servings
• active time: 12 minutes
• total time: 40 minutes

Ingredients

1 head of cabbage

4 potatoes (I used Yukon golds)

4 carrots

1 onion

3 cloves of garlic

1 jalapeno

2 inches of fresh ginger

1/3 cup olive oil

1 cup of water

1/2 tsp turmeric

1/2 tsp salt

1/2 tsp pepper

Directions

First, wash and chop all of your vegetables (cabbage, carrots, potatoes, and onion). Set each one aside separately.

After that, mince your smaller items (ginger, garlic, and jalapeno).

Once everything is prepped, set a large pot (like a Dutch oven or stock pot) over medium-high heat.

When it's hot, add the oil.

Then, stir in the onions and cook until translucent, about 3 minutes.

After that, stir in the carrots and cook until they start to get tender, about 3-4 minutes.

Then, mix in the potatoes, cover with the lid, and cook for 5 minutes.

Next, stir in the garlic and ginger. Then, add the salt, pepper, and turmeric and combine well.

After that, blend in the water and cook for a few minutes.

Stir in the jalapeno, and then begin stirring in the cabbage, a handful or two at a time so the pot doesn't overflow (if you are using a dutch oven). The cabbage cooks down quite a bit, and I found that after three minutes all of the cabbage fit fine in a Dutch oven with room enough to stir carefully.

After that, cover the pot with the lid, and let it cook for about 10 minutes. Stir every few minutes so the cabbage at the bottom doesn't char.

Finally, give it a taste, see if you want more salt or anything, then serve and enjoy! (If you can find or make injera, an Ethiopian sourdough flatbread made with fermented teff flour, serve with that! However, it's delicious on its own as well!)