Ethiopian Cabbage & Potatoes (Tikil Gomen)

Serves 6

• 3 medium russet potatoes or 4 large red potatoes (or 8 medium or 16 small), peeled and sliced into wedges about 1 inch thick
• About 1/4 cup olive oil
• 1 onion, julienned
• 4 cloves garlic, minced
• 1/2 teaspoon minced fresh ginger
• 1/2 to 1 cup vegetable broth or water + 1 teaspoon vegetable bouillon
• 1/2 teaspoon salt (or less if bouillon is salted)
• 1/2 teaspoon turmeric
• 1 medium green cabbage (about 1 1/2 pounds), quartered, trimmed and cored, sliced into strips (about 10 cups)
• Freshly ground black pepper
• 1 medium jalapeno, halved and seeded, optional

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Toss potato wedges with olive oil to coat. Season with salt & pepper. Arrange wedges on baking sheet and bake 35 to 40 minutes, or until well-browned and crusty-edged with a hard outer shell and tender inside.

Meanwhile, in a 12-inch skillet having a tight-fitting lid, heat oil and sauté onion 3 minutes or until softened. Add garlic and ginger and sauté about 2 minutes until aromatic. Mix in broth, salt and turmeric. Add cabbage and stir to coat well. Cover, reduce heat to low and simmer 10 to 15 minutes. When cabbage is tender season with black pepper to taste. Carefully stir in (don't crush) potatoes; cover and simmer about 3 minutes. Turn off heat and add stir in jalapeno to distribute flavor (not for heat). When serving, leave jalapeno in the pot.