Thanks to Mazi Mas and the Guardian. Slow cooking makes this dish. Serve with Ethiopian Red Lentils and injera flatbread or rice.
2 onions, chopped
4 tbsp sunflower oil
1/2 bulb garlic and 2” piece ginger, peeled and minced
1 tsp turmeric, salt to taste
3 carrots in 1/2cm cubes
3 potatoes in 1cm cubes
1 small head white cabbage, chopped
Sweat onions slowly with oil until very soft, 15-20 min. Add garlic, ginger and turmeric and cook until fragrant, 5 min. Add the rest of the vegetables to the pan and cook over a low heat until soft and sweet, adding the water bit by bit. Takes around an hour. Salt to taste. Serves 6-8 people.