Lately I have been eating a wide variety of foods - Thai, Indonesian, Middle Eastern, Indian. All this has made me realize how bland American food really is. While for some people a roast and potatoes just hits the spot, it doesn't do it for me. For one, I don't eat meat. Secondly, I just happen to love all the flavorful spices incorporated in these other foods. So delicious! I had recently cooked some cabbage up and had a hard time having it taste really good without the usual ham hock or chicken stock. When I googled vegan cabbage dishes this
one came up. No problem with flavors - plenty of it! The only thing I would do is cut the potatoes a bit smaller next time and keep larger pieces of cabbage. Mine were shred so small they disappeared! This dish can be a main meal with some crusty bread on the side or this can be a side dish. Either way, enjoy! (I deviated from the original recipe after reading some of the comments and what I am posting is my version.)
1/4 cup olive oil
4 carrots, sliced thin
1 onion, sliced thin
1 tsp sea salt
1/2 tsp ground pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cup up into 1 inch cubes
Heat the olive oil in large skillet over medium heat. Cook the carrots and onions in the hot oil for about 5 minutes. Stir in salt, pepper, cumin, turmeric and cabbage and cook about another 15 minutes. Add potatoes, cover and reduce heat to medium low and cook for about 25 - 30 minutes, stirring occasionally,
until potatoes are soft. (Mine took 30 minutes.)
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