Tikil Gomen

Ingredients

• 700g white cabbage
• 300g carrots
• 400g waxy potatoes
• 1 large onion
• 4 tbsp sunflower oil or niter kibbeh
• 4 garlic cloves
• 20g fresh ginger
• 1.5 tsp ground turmeric
• 0.5 tsp ground cumin
• 1 green chilli
• 1.5 tsp fine salt
• 150ml water

Before you cook

• Quarter and core the cabbage, then shred it into ribbons about 1cm wide
• Peel the carrots and cut them into batons about 5cm long
• Peel the potatoes and cut them into thick wedges
• Peel and slice the onion thinly
• Peel and mince the garlic and ginger
• Slit the green chilli lengthways

Steps

1. Warm the oil in a wide heavy pan with a tight lid over medium heat.
2. Add the sliced onion and cook it for 8 minutes until soft and translucent.
3. Stir in the garlic and ginger and cook for 1 minute.
4. Add the turmeric and cumin and stir for 30 seconds until the oil turns bright yellow.
5. Add the carrot batons and potato wedges and turn them through the spiced oil.
6. Pour in the water and add half the salt.
7. Pile all the shredded cabbage on top without stirring it in.
8. Tuck the slit chilli into the cabbage.
9. Cover the pan tightly and cook over low heat for 20 minutes.
10. Lift the lid and fold the wilted cabbage down through the root vegetables.
11. Cover again and cook for a final 8 minutes until a knife slides easily into the potato.
12. Season with the remaining salt and serve warm alongside injera or a lentil stew.