Ethiopian Cabbage Dish

1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1 inch cubes

Do not add liquid. The cabbage and potatoes release enough

Heat the oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15-20 minutes. Add the potatoes and cover.
Reduce heat to medium-low and cook until potatoes are soft, 20-30 minutes.