Ethiopian Cabbage & Potatoes

This dish was to die for. We all enjoyed it with Injera (Ethiopian sponge bread). You use the bread as your eating utensils for the cabbage & potatoes.

4 tablespoons Olive Oil
4 carrots, peeled & thinly sliced
1 onion, thinly sliced
1 1/4 teaspoon sea salt (I used regular table salt)
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 head of cabbage, chopped into bite size pieces
5 potatoes (I used red skins) peeled & chopped into bite size pieces

1. In a large skillet or pot heat half the olive oil over medium heat. Add the carrots & the onions and cook for about 5 minutes.
2. Add one more tablespoon of oil. Then add the salt, pepper, cumin, turmeric and cabbage and cook about 15-20 minutes
3. Add the rest of the oil then stir in the potatoes; Cover and reduce heat to medium/low and cook for another 15-20 minutes, or until potatoes are soft.

Here is a linky to the Injera recipe