Ingredients
- 1 head (2 to 3 pound) cabbage (or 6 cups cabbage shredded)
- 4 tablespoons olive oil (extra-virgin olive oil or vegetable oil)
- 1 white onion, chopped (1 cup, chopped or sliced--your choice)
- 1 leek (or 2 green onions trimmed and chopped), 1/2 to 3/4 cup
- 1/2 cup water, divided
- 6 garlic cloves, diced (or 1 teaspoon garlic powder)
- 1 tablespoon ginger root (grated, fresh, or 1/4 teaspoon ginger powder)
- 1/2 teaspoon turmeric
- 3/4 pound potatoes (2 potatoes, sliced as desired)
- 3/4 pound carrots (4 carrots sliced as desired)
- 1/4 teaspoon Italian seasoning (if available)
- Salt and pepper, to taste
- 2 jalapeno peppers (seeded and sliced)
How to Make
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Step 1: Trim and chop the cabbage as desired; wash and pat dry.
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Step 2: Saute the onion, leek or green onions with 4 tablespoons of oil and ΒΌ cup of water until tender, about 5 minutes.
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Step 3: Add 1/4 cup of water, garlic, ginger, and turmeric to the onion mixture. Stir for 5 minutes.
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Step 4: Add potatoes, carrots and cabbage to the sauce. Stir for 5 minutes.
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Step 5: Add Italian seasoning, salt and black pepper. Stir well. Cook for 25 minutes on medium low heat, stirring occasionally.
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Step 6: Add sliced hot green peppers. Mix well. Remove from heat.
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Step 7: Serve it cold or warm, with Injera or rice.
We hope you enjoy this recipe!
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