Ingredients
- 1 large onion, chopped
- 2 tablespoons canola oil
- 5 medium carrots, peeled and cut into half moons
- 1 tablespoon berbere
- 5 garlic cloves, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 serrano pepper, chopped, seeds discarded
- 3 medium potatoes, peeled and coarsely chopped
- ¾ green cabbage, washed well and chopped
- 1 ½ tablespoons salt
Preparation
Step 1
Heat a large stock pot over high heat. Add the onion and sauté until it begins to brown, about 3 minutes. Add the oil, and sauté until the onions are translucent, 3 minutes. Add the carrots, stir and sauté for 2 more minutes.
Step 2
Add the berbere and 1 cup of water and bring to a boil. Cover and cook for 5 minutes over medium-high heat until the carrots begin to soften, then uncover and cook for 5 more minutes or until most of the liquid has evaporated. Add the garlic and sauté for 1 minute, then add the bell pepper, serrano pepper, potatoes, cabbage, 4 cups of water, and the salt.
Step 3
Bring to a boil, cover and reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally, until potatoes and carrots are just cooked through. Taste and adjust for seasoning. Serve hot with Injera or Dabo.
