Atakilt Wat (Ethiopian Cabbage and Potatoes)

From the garden

• 1 head green cabbage, cored and cut into 1-inch ribbons · a small head, about 2 lb
• 3 medium potatoes, cut into large chunks
• 4 medium carrots, cut into thick diagonal slices
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp fresh turmeric, grated · or 1 tsp ground turmeric; it is what makes the pot gold
• 1 small green chile, seeded and sliced (optional)

From the pantry

• 1 tbsp fresh ginger, grated
• ⅓ cup olive oil
• crusty bread (optional) · or injera, for scooping
• salt · to taste
• black pepper

1. Warm the olive oil in a large lidded pot over medium heat and cook the onion with a good pinch of salt until soft and just golden, about 8 minutes. Take this slowly: the onion is the base of the whole pot.
2. Stir in the garlic, ginger, and turmeric and cook 1 minute, until the pot smells fragrant and the oil turns deep gold.
3. Add the carrots and potatoes with 1/2 cup water, cover, and cook 10 minutes, stirring once, until the potato edges are beginning to yield.
4. Pile the cabbage on top with another pinch of salt, cover, and let it steam down 5 minutes before folding everything together. Cover again and cook 15–20 minutes, until the cabbage is silky and a knife slips through a potato.
5. Uncover and cook a few minutes to drive off any watery liquid: atakilt wat should glisten, not swim. Season with salt and pepper, scatter the chile if using, and serve warm with injera or bread.