3 russet potatoes peeled and chopped into 1 inch cubes. 2 tablespoons water or as needed. Add water which will settle in the bottom of the pan and keep things from burning add potatoes and cabbage and mix. Add chopped cabbage to pan toss to make sure incorporated fully. 1 head green cabbage chopped.
2 cloves garlic pureed. 1 pinch salt and ground black pepper to taste. 2 small to medium onions thinly sliced. 3 tablespoons vegetable oil. Onion thinly sliced lengthwise.
Add in the cabbage and potatoes. Cover pan and cook for approximately 15 minutes or until cabbage and other vegetables have softened. 4 carrots peeled and sliced. 1 cup chopped carrots. Teaspoon ground turmeric.
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Heat the olive oil in a 6 5 quart covered stockpot over medium high heat. 1 teaspoon minced garlic. 1 3 cup coconut oil. This ethiopian dish is made with potatoes cabbage onion and carrots. Heat the olive oil in a 6 5 quart covered stockpot over medium high heat.
This ethiopian dish is made with potatoes cabbage onion and carrots. Add more seasoning if you wish or salt and pepper. Add in the cabbage and potatoes. 2 cloves garlic pureed. 3 russet potatoes peeled and chopped into 1 inch cubes.
