- 3 T. oil
- 1 c. onions, minced
- 3 medium potatoes, cubed
- 3 carrots, peeled and cut in chunks
- ½ head of cabbage, chopped
- 1 Anaheim chili, sliced in half – optional
- 1 T. garlic, minced
- ¼ tsp. ginger, minced
- salt to taste
- 1/2 tsp. black pepper
- 1/2 tsp. cumin
- 1/2 tsp. turmeric
- 1/4 tsp. fenugreek
- 1 c. water
- 1/2 tsp Better than boullion – optional
- ¼ tsp. cardamom – optional
- ½ c. white wine – optional
Cook onions, garlic and ginger in oil till tender. Add carrots and potatoes to onions and cook for a few minutes. Add cabbage, water, wine, and spices. Boil till sauce reduces. Add the green peppers the last five minutes. Serve with injera or rice. ***Consider adding cabbage approx. 10 minutes after potatoes.
– L