Recipe - Ethiopian Cabbage

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I found this recipe on AllRecipes.com and altered the recipe slightly to suit our taste and diet. It was very good, filling and had a low points value. I will definitely be making this one again and possibly adding meats to it as well for an all in one type dish. We had it with grilled pork chops that were lightly seasoned with salt, pepper, and garlic.

Recipe makes 5-6 servings

1 tablespoon Olive Oil
4-5 carrots, thinly sliced
1 medium sized onion, thinly sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin
1/4 teaspoon tumeric
1/2 large head of cabbage or 1 small head of cabbage, sliced thin or shredded
5 potatoes cubed into 1/2" pieces (pealing is optional)
1/4 cup water

Saute carrots and onions in oil for about 4 minutes on medium heat. Add seasonings and cabbage and continue cooking for 15-20 minutes, stirring every 5 minutes or so. Add potatoes, 1/4 cup of water, cover and reduce heat to medium low and continue cooking for 10-15 minutes until potatoes are tender.

The tumeric gave this dish a wonderful color and cutting the potatoes smaller allowed it to cook much faster so that the cabbage does not turn to mush. I hate mushy cabbage. We left the skins on the potatoes for extra fiber and added a little water at the end because the original recipe called for a lot more oil, which I felt was not necessary. You do need a little liquid to help the cabbage steam and cook, but you do not want it soupy what-so-ever. If you feel you have enough liquid when adding the potatoes, just leave it out.