Ingredients

• 1 yellow onion, thinly sliced
• 1/2 head of green cabbage
• 2 medium carrots, cut into sticks
• 2 yukon gold potato wedges
• 1 1/2 tabalespoon minced garlic
• 1/2 tablespoon minced ginger
• 4 tablespoon olive oil
• 1 teaspoon turmeric powder
• 1 jalapeño, seeded and sliced
• 1/2 teaspoon koreima (ground black cardamom
• salt

Directions

1. Chop and measure everything
2. In a dry pan, on medium low heat, sautee the onions for 5 minutes
3. Parboil the potatoes for 7-10 minutes
4. Add the olive oil, garlic, and ginger to the onions. Cook for 2 minutes
5. Add the turmeric to the onions and simmer for 2 minutes.
6. Add the carrots to the onions and cook for 5 minutes, until soft
7. Stir in the cabbage and cook for 2-5 minutes until softened and wilted
8. Add potatoes, jalapeño, and 1/2 cup water. Cook for about 10 minutes
9. Add koreima and salt to taste.
10. If needed, cook 5 more minutes or until potatoes are done.

Source

Eleni's Kitchen cooking class