Ethiopian Cabbage and Carrots

Ingredients

1 Tbsp olive oil

4 thin or 2 fat carrots, thinly sliced

1 onion, thinly sliced

1 teaspoon sea salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/2 head large or 1 small head of cabbage, shredded

Instructions

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil, covered, about 10 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 20 minutes, covered, until soft

Serve on injera.