Step 1

Heat a large saucepan or skillet on medium-high heat and add the oil and onions. Saute for a couple of minutes, and then follow in with the garlic.

Step 2

Let the onions soften for another couple of minutes before adding the ginger and turmeric powder. Stir to combine and cook for one more minute.

Step 3

Add carrots, potatoes, and ½ cup / 125ml of water. Reduce the heat to medium, stir well and cover with a tight-fitting lid. Cook for 20 minutes, uncovering every few minutes to stir. Add up to another ½ a cup of water as they cook if it starts to dry up.

Step 4

Once you can pierce the potato with a bit of resistance, turn the heat back to medium-high and add in the cabbage and salt. There is a lot of cabbage, so make sure you stir it in well to give it a chance to cook down. Cover the pot with the lid and cook for 10 minutes, stirring occasionally.

Step 5

Once the potatoes are cooked, and the cabbage has been reduced by about half, add pepper and adjust the salt if needed. Remove from heat and let it sit covered for 5 minutes before serving.

Step 6

You can serve it on its own, with rice, toss through some chickpeas for added protein, or other traditional Ethiopian dishes like sour flatbread (injera), red lentils (misir wat), and pumpkin stew (duba wat).