Ethiopian cabbage and potatoes

I was first introduced to the wonderful world of Ethiopian food while my husband and I were on our honeymoon in 2005. I was instantly smitten with all of the wonderful flavors. One of the side dishes that stuck in my mind was a mixture of cabbage and potatoes with spices. It is super cheap to make, exceptionally tasty and like most Ethiopian food, naturally gluten free. Injera, the traditional Ethiopian pancake, is made from teff, a gluten free grain. Teff and injera are not easy to find in Montgomery, AL, so I eat this without it. Oh well. It is still pretty awesome, though! But, if you live somewhere with an Ethiopian restaurant or a great international food store, you might just be able to find it. Or, if you really want, there are some sites that will ship it to you.

Makes 6 servings

Prep time: 10 minutes

Cook time: 45 minutes

Cost: $2.50 or $0.41 a serving

1/2 head of cabbage, shredded

10 baby carrots, sliced thinly into discs

1 medium onion, thinly sliced

6 or 7 red potatoes, diced

1 1/2 teaspoons salt

1/4 teaspoon curry or turmeric (I didn't have turmeric, but curry makes a great substitution)  

1/2 teaspoon black pepper

1/2 teaspoon cumin

In a large pan, heat oil over medium heat. Add carrots and onion and saute for about 5 minutes. Add cabbage and spices. Cook for about 15 minutes. Add potatoes and cook another 20 to 30 minutes. Try not to burn your mouth when it eating it, because you won't want to wait for it to cool.