Ethiopian Cabbage

1/4 cup olive oil

2 tsp minced garlic

4 carrots, thinly sliced

1 onion, thinly sliced

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground ginger

1 head cabbage, shredded

5 potatoes, peeled and cut into 1-inch cubes

Heat olive oil in a large pot over medium-high heat. Saute the carrots, onion, and garlic about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Our absolute favorite way to prepare cabbage!