Recipe of the Week

Recipe adapted from Meera Sodha and Maša Ofei

3 tbsp olive oil

1 large onion, peeled and finely sliced

2 carrots halved lengthways, then cut on an angle into 1 inch pieces

1 medium cabbage, cored and shredded

2 potatoes, cut into small cubes or thin chips (about 2 cups)

4 garlic cloves, peeled and minced

1 teaspoon minced ginger (optional)

½ tsp ground turmeric

1 tsp fine sea salt

Heat a large saucepan or skillet on medium-high heat and add the oil and onions. Sauté for a couple of minutes, and then fadd the garlic.

Let the onions soften for another couple of minutes before adding the ginger (optional) and turmeric. Stir to combine and cook for one more minute. 

Add carrots, potatoes, and ½ cup of water. Reduce the heat to medium, stir well and cover with a tight-fitting lid. Cook for 20 minutes, uncovering every few minutes to stir. Add up to another ½ a cup of water as they cook if it starts to dry up.

Once you can pierce the potato with a bit of resistance, turn the heat back to medium-high and add in the cabbage and salt and mix in the cabbage well so that it cooks down. Cover the pot with the lid and cook for 10 minutes, stirring occasionally. 

Once the potatoes are cooked, and the cabbage has been reduced by about half, add pepper and adjust the salt if needed. Remove from heat and let it sit covered for 5 minutes before serving.