Spicy Potatoes, Carrots, & Cabbage

This wonderful and extremely flavorful mix of ginger, turmeric, and pepper is inspired by a traditional Ethiopian stew recipe.

Simple to prepare yet delicious and filling, this is sure to become a staple in your recipe box.


  • 1 small onion
  • 6 cloves garlic
  • 1 stick of butter
  • 1/2 tsp pink Himalayan salt
  • 1 head of cabbage
  • 2 pounds of baby red potatoes
  • 1 pound of carrots
  • 1 tsp fresh ground ginger
  • 1/2 tsp turmeric
  • 1/2 tsp freshly ground black pepper


Peel & finely chop the onion.
Peel and smash the garlic. Do not dice or mince.

Core and chop the cabbage into bite sized pieces and put aside.

Peel & chop the carrots into 1″ pieces.
Cut the potatoes into bite sized pieces.

Measure out the ginger, tumeric, and pepper and put aside.

Time to cook

  1. Melt the butter in a medium pan over medium-high heat.
  2. As soon as the butter is melted, add the onion and salt. Cook for about 2-3 minutes, stirring frequently.
  3. Add the garlic and reduce to medium heat. Continue to cook, stirring frequently until the onions are turning translucent. probably about another 3 minutes.
  4. Add the remainder of the spices and stir in thoroughly. Cook for about a minute.
  5. Add the cabbage and reduce to a medium-low heat. Cover and cook for about 3 minutes, until the cabbage begins to wilt. Stir and cover again. cook another 4-5 minutes until the cabbage is well wilted.
  6. Add 2 cups of water along with the carrots and potatoes. Increase temperature to high and bring to a boil.
  7. Stir thoroughly and reduce heat to a low simmer. Cover and let cook about 15 minutes, until all the veggies are tender.

Please follow and like us:

Leave a comment