Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 500 gGreen cabbage, cut into 2-cm pieces
- 400 gPotatoes, peeled and cut into 2-cm cubes
- 200 gCarrots, sliced
- 150 gOnion, sliced
- 3 tbspSunflower oil
- 2 cloveGarlic, minced
- 10 gFresh ginger, grated
- ¾ tspGround turmeric
- ¾ tspFine salt
- 180 mlWater
- ¼ tspBlack pepper
Make it
- Heat the oil in a wide covered pan over medium heat. Add the onion and carrots and cook for 7 minutes, stirring occasionally.
- Add the garlic, ginger, turmeric and pepper. Stir for 30 seconds, then fold in the potatoes and cabbage until coated with the onion mixture.
- Add the salt and water. Cover tightly, lower the heat and cook for 20–25 minutes, turning the vegetables gently twice, until the potatoes are fully tender.
- Uncover for the final 3 minutes if the mixture is very wet. Serve hot, spooning a little of the cooking juices over each portion.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.