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Slow cooking makes this dish. Serve with Ethiopian Red Lentils and injera flatbread or rice.
Cook Time 1 hour
Course Main Course

Ingredients
  

  • 2 onions chopped
  • 4 tbsp sunflower oil
  • 1/2 bulb garlic peeled and minced
  • 5 cm piece ginger peeled and minced
  • 1 tsp turmeric salt to taste
  • 3 carrots chopped in 1/2cm cubes
  • 3 potatoes chopped in in 1cm cubes
  • 1 small head white cabbage chopped
  • 400 ml water

Instructions
 

  • Sweat onions slowly with oil until very soft, 15-20 min. Add garlic, ginger and turmeric and cook until fragrant, 5 min. Add the rest of the vegetables to the pan and cook over a low heat until soft and sweet, adding the water bit by bit. Takes around an hour. Salt to taste. 

Notes

Thanks to Mazi Mas and the Guardian.
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