Recipes Sautéed Cabbage and Carrots with Turmeric 4.0 (576) 2 Reviews Cooking onions until softened, then stirring in spices and aromatics like garlic and ginger is the foundation of many Ethiopian recipes, from vegetables and lentils to meat and chicken. In this delicately spiced vegetarian dish, chunks of carrots and cabbage are added to the base and cooked until the cabbage is sweet and silky. Turmeric, the main seasoning, lends an earthy flavor. Slideshow: Great Cabbage Recipes By Food & Wine Editors Updated on June 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 35 mins Total Time: 1 hrs 20 mins Yield: 8 Ingredients 1/3 cup extra-virgin olive oil 3 medium red onions, finely chopped (2 cups) Salt 10 garlic cloves, minced One 2-inch piece fresh ginger, peeled and minced 2 tablespoons ground turmeric 1 pound carrots, quartered lengthwise and cut into 1 1/2-inch lengths 5 pounds green cabbage, cored and cut into 3/4-inch pieces Directions In a large enameled cast-iron casserole, heat the olive oil. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the garlic, ginger and turmeric and cook, stirring, until the vegetables are fragrant and just starting to brown, about 5 minutes. Add the carrots to the casserole along with 1/2 cup of water and cook over moderate heat, stirring, until the carrots are just starting to soften, 7 minutes. Stir in the cabbage in large handfuls, letting each batch wilt slightly before adding more. When all of the cabbage has been added, cover and cook over moderately low heat, stirring occasionally, until the cabbage is tender, 40 to 45 minutes. Season with salt and serve. Make Ahead The cooked cabbage can be refrigerated for up to 2 days. Reheat gently before serving. Rate it Print