Ingredients

1/2 C. onion sliced
10 cloves garlic sliced thin
2 C. carrots sliced thin
1 C. water
3 Tbsp. corn oil
1 tsp. turmeric ground
1 each fresh hot green peppers halved, to 3 peppers
1 pound cabbage coarsely sliced
1 tsp. queman see note
1 Tbsp. tomato paste
1 tsp. salt to taste
1 pound potatoes cut like french fries

Cooking Instructions

In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 minutes. Add ½ C. of the water and cook 5 minutes longer. Add the oil and continue to simmer. Add the turmeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 minutes. Stir well and add the quemam, tomato paste, salt and the potatoes. Cover the pan and cook for 5 minutes. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce. Serve at room temperature with injeera.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)