October 29, 2010

Anniez Ethiopian Aleecha Vegetable Stew

1/2 cup olive oil
1- 10 oz bag shredded carrots, washed and drained
3 Tbsp minced garlic
3 yellow onions, slivered
2 tsp sea salt
1 Tbsp ground black pepper
2 Tbsp ground cumin
3 Tbsp ground turmeric
5 white potatoes, peeled, cut into 1-inch cubes
1 head cabbage, shredded

1. In skillet, heat oilve oil over medium-high heat. Cook carrots, onions and garlic about 5 minutes

2. Stir in salt, pepper, cumin, turmeric and potatoes and cook another 15-20 minutes.

3. Add cabbage; cover. Reduce heat to medium-low and cook until potatoes are soft, about 20-30 minutes more.

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