Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Onion; slice |
| 10 cloves | Garlic; slice thin |
| 2 cups | Carrots; slice thin |
| 1 cup | Water |
| 3 eaches | Tb Corn oil |
| 1 teaspoon | Ground Tumeric |
| 1 each | Fresh hot green peppers; halve to 3 peppers |
| 1 pounds | Cabbage; chop coarse |
YIELD: 6 SERVINGS
I'd substitute dry berebere. In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add 1/2c of the water and cook 5 mins longer. Add the oil and continue to simmer. Add the tumeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mins. Stir well and add the quemam, tomato paste, salt and the potatoes. Cover the pan and cook for 5 mins. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat. Serve at room temperature with Injeera.
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