Spicy Potatoes, Cabbage and Carrots

Gather the ingredients.

Peel and finely chop the onion. Reserve.

Cut the cabbage in half, cut out, remove, and discard the core. Chop the leaves of both halves if using savoy cabbage, or just 1/2 head if using green cabbage. The pieces should be bite-sized.

Peel the garlic cloves and smash them with the side of a chef's knife. There is no need to mince or chop them any further. Reserve.

Peel the potatoes and chop them into bite-size pieces.

Peel the carrots and cut them into bite-size pieces. Cutting the potatoes, cabbage, and carrots to a similar size will help with even cooking. Set aside.

Melt the butter or heat the oil in a large frying pan or medium pot over medium-high heat. Add the chopped onion and salt. Cook, stirring frequently.

After 1 minute, add the smashed garlic cloves. Reduce the heat to medium and continue to cook, stirring frequently, until the onion is soft and starting to turn translucent, or about 5 more minutes.

Add the ginger, turmeric, and pepper to the onion and garlic. Stir until fragrant, about 1 minute.

Add the chopped cabbage, stir to combine, and cover. Reduce heat to medium-low and cook until the cabbage starts to wilt, or about 3 minutes. Stir again, cover, and cook until completely wilted, or about 5 more minutes.

Add the chopped potatoes, carrots, and 2 cups of water. Increase the heat and bring the mixture to a boil.

Cover again, reduce the heat to maintain a gentle simmer, and cook until the vegetables are completely tender, about 15 minutes. When done cooking, if there's too much liquid, remove the lid and cook uncovered to boil off the excess moisture. Taste test and add more salt if needed. Serve hot or warm.

Enjoy!