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Spicy Potatoes, Cabbage & Carrots

User Rating 4.5 Star Rating (3 Reviews)

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Spicy Potatoes, Cabbage & Carrots

Spicy Potatoes, Cabbage & Carrots

Photo © Molly Watson
This dish of potatoes, cabbage, and carrots cooked in a mildly spicy and extremely flavorful mix of ginger, turmeric, and pepper is inspired by a traditional Ethiopian stew. It is definitely one of those easy dishes that tastes like more than its individual parts.

While this dish is delicious with just a tablespoon of butter or oil, the flavors really jump if you're willing to up it a bit!

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • 1 to 4 Tbsp. butter or vegetable oil
  • 1 onion, chopped
  • 6 cloves garlic, smashed
  • 1/2 tsp. salt, plus more to taste
  • 1 tsp. ground ginger
  • 1/2 tsp. turmeric
  • 1/2 tsp. freshly ground black pepper
  • 1 head savoy cabbage or 1/2 head green cabbage, cored and cut into bite-size pieces
  • 3 potatoes, peeled and cut into bite-size pieces
  • 3 carrots, peeled and cut into bite-size pieces

Preparation:

  1. Melt butter or heat oil in a large frying pan or medium pot over medium high heat. Add onions, garlic, and salt and cook, stirring frequently, until soft, about 3 minutes.
  2. Add ginger, turmeric, and pepper. Stir until fragrant, about 1 minute. Add cabbage, stir to combine, cover, reduce heat to medium low, and cook until starting to wilt, about 3 minutes. Stir, cover, and cook until completely wilted, about 5 minutes.
  3. Add potatoes, carrots, and 2 cups water. Bring to a boil. Cover, reduce heat to simmer, and cook until vegetables are tender, about 15 minutes. If necessary, cook with the cover off to reduce liquid before serving.

Makes 6 servings Spicy Potatoes, Cabbage and Carrots.

User Reviews

Reviews for this section have been closed.

 5 out of 5
We Loved It!, Member sculls711

We made this for St. Patrick's Day, and it was great. We used small red potatoes cut in half. I would use less water next time, I don't think the red potatoes absorb as much water as russets, and it took a little longer to boil off the water. This has a great depth of flavor. Will make again for sure.

2 out of 2 people found this helpful.

See all 3 reviews

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