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.  This seems to be a fall dish but our basket has four ingredients for this so I had to try it.  It’s a great mix of flavors!  I found the original recipe in an online listing of of ways to use local food.  You can easily make this recipe with only one tablespoon of oil but decide how much is good for you.

Ingredients:
1 to 4 Tbsp. butter or vegetable oil
1 onion, chopped
6 cloves garlic, smashed
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. turmeric
1/2 tsp. freshly ground black pepper
1/2 head green cabbage, cored and cut into bite-size pieces
3/4 lb. potatoes, peeled and cut into bite-size pieces (I never peel any of my potato dishes)
3 carrots, peeled and cut into bite-size pieces (again, I scrub carrots but never completely peel them)

Preparation:
Melt butter or heat oil in a medium pot over medium high heat.
Add onions, garlic, and salt and cook, stirring frequently, until soft, about 3 minutes.
Add ginger, turmeric, and pepper and stir until fragrant, about 1 minute.
Add cabbage and 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.
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.

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