I enjoy trying new recipes and this dish is easy, tasty and was enjoyed by the family. Now one of friends mentioned that this is actually an Ethiopian dish. (Is this true?) The prep time wasn't that bad. I would say it took about 20 minutes and within an hour the dish was ready.
In a LARGE pot, pour in 1/4 cup of EVOO (Extra Virgin Olive Oil)
Add 5 chopped organic carrots, 5 sliced cloves of organic garlic, 1 whole onion chopped and cook on medium low heat for five minutes.
Add 1 teaspoon of ground organic ginger, 2 teaspoons of Himalayan sea salt, 2 teaspoons of ground organic black pepper, 2 teaspoons of organic turmeric mix well and now for the fun parts, add in the chopped and shredded small cabbage. ( I chopped half and shredded half)
Let that cooked covered on low for 15 minutes (remember the outer leaves take a little while longer to cook down) I added the outer leaves five minutes before adding in the rest of the cabbage.
I made sure to keep stirring the cabbage making sure the oil mixed well. Notice I didn't add any liquid. This is what reminds me of a stir-fry dish. While that was cooking I chopped my 5 organic potatoes. I chopped these potatoes about 1 inch. You can peel them if you wish. I didn't peel all of them. Add potatoes; reduce heat to medium-low and cook until potatoes are soft. This took about 30 minutes. I sprinkled a little more turmeric and cayenne pepper over the dish.
Turned out pretty tasty.