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.