Yield: 8 Servings
Measure | Ingredient |
---|---|
3 larges | Onions |
4 larges | Carrots |
3 | Potatos |
¼ | White cabbage |
¼ cup | Oil |
1 | Head garlic |
½ teaspoon | Ground ginger |
½ teaspoon | Turmeric |
½ teaspoon | Black pepper |
1 teaspoon | Salt |
4 cups | Water |
Recipe by: Gad S. Sheaffer (gss@...) This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them.
Peel all vegetables , cut into small cubes. peel and mash the garlic.
Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.
Add the ginger, turmeric, pepper and salt and mix well.
Add the water , stir and cook over very low flame for 30-40 minutes.
Serve hot.