Ethiopian Cabbage

Initial Ingredients:

2 to 2-1/2 cups Gold Potatoes chopped in 3/4" cubes
Peanut Oil to generously coat bottom of pan
2 cups water
1 teaspoon Salt
1 Tablespoon Onion Powder
1/2 Tablespoon Garlic Powder

Main Ingredients:

1 Tablespoon Salt
1/2 teaspoon Cumin Seed freshly ground
1/2 teaspoon Turmeric
1 teaspoon Ginger Powder
3 Tablespoons Butter
1 cups water (more if required, but less is better than more)
1 large head of Cabbage chopped into large pieces

Preparation:

Heat a pan and add a generous amount of Oil.

Place the chopped Potatoes, and the Salt stir to coat the mix with Oil

Add the Onion Powder, Garlic Powder and Water. Stir to mix.

Cover the pan and bring the liquid to a rolling boil, then turn down the heat and simmer at a boil for about 5 minutes.

Cook until the Potatoes just start to soften.

Add the remaining Main ingredients and mix well. Use just enough water to cook cabbage without ending up with too wet a mixture.

Continue cooking until the Cabbage is soft, and tender, but still has some character.

Remove from heat.

Serve when ready.