This is one of many Ethiopian dishes. It is a typical dish that is served alongside other dishes on injera. It’s very simple and tastes great. There are many variations on this recipe; it can be prepared with just the cabbage, with carrots and potatoes, with meat, and so on.
Heat vegetable oil in a pot over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
Cover pot, reduce heat to medium-low, and cook until the cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.
Per Serving: 166 calories; protein 3.2g; carbohydrates 17.4g; fat 10.5g; sodium 97.8mg.