Ethiopian Stew (gluten,dairy, refined sugar free)

This recipe happened to be one of our new favorites this past year.  We had it while visiting family and after one bite I had asked for the recipe! I love how simple it is to make.  I am all for easy meals during the week.  We are so busy and it is nice to throw everything into a pot and have dinner cooking away while we are doing homework.  It is very filling and has great health benefits with adding tumeric. I typically add extra cumin and tumeric than the recipe calls for.  It is an easy recipe to double if you have a large family or are looking for lunch leftovers the next day.


Ingredients:

• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 tsp sea salt
• 1/2 tsp ground pepper
• 1/2 tsp ground cumin
• 1/4 tsp ground tumeric
• 1/2 head shredded cabbage
• 5 potatoes, peeled and cut into 1 inch cubes (we use red potatoes)

Instructions:

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

http://allrecipes.com/recipe/ethiopian-cabbage-dish/detail.aspx