How to cook Cabbage with carrots and potatoes, How to cook Ethiopian food.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add diced potatoes and cook for 5 minutes, stirring occasionally.

Incorporate chopped cabbage and sliced carrots; mix well.

Sprinkle in cumin, turmeric, salt, and black pepper; stir to combine.

Pour in vegetable broth and bring to a simmer.

Cover the pot and cook for 20-25 minutes until vegetables are tender.

Remove the lid and cook for an additional 5 minutes to reduce liquid if necessary.

Stir in lemon juice and adjust seasoning to taste.

Garnish with fresh parsley before serving.

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