Atakilt Wot

This simple potato dish is a great addition with to an Ethiopian spread on injera, I made it to eat with key wot a few months ago. I recommend a refreshing chop salad to go with it.

3 Tbsp. Olive oil
2 large onions, chopped
5 potatoes, peeled and cubed
4 carrots, coarsely chopped
1/2 head of cabbage, chopped
4 cloves garlic, minced
1/4 tsp. cumin
1/2 tsp. turmeric
Salt and Pepper to taste

Heat the olive oil in a medium skillet with at least two inch sides. Add the garlic over low heat and cook stirring infrequently until starting to brown jut slightly. Add the garlic, cumin, and turmeric. Cook for 30 seconds and add the potatoes. 

Cook the potatoes, stirring, until starting to loose their raw coloring. Add the cabbage and keep cooking until the cabbage and potatoes are both tender. Add a tablespoon of water if needed to keep it from sticking. 

Season with salt and pepper to taste.