Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Heat the olive oil (45ml) in a large pot or Dutch oven over medium heat. Add the yellow onion and cook until softened, about 5 minutes.

2. Mark step 2 done
   2

   Stir in the garlic (4), fresh ginger (15ml), and ground turmeric (5ml). Cook until fragrant, about 1 minute.

3. Mark step 3 done
   3

   Add the carrots (3) and potatoes (3), tossing well to coat the vegetables in the spices. Cook for 5 minutes, stirring occasionally.

4. Mark step 4 done
   4

   Stir in the green cabbage (500g), water (2.5dl), salt (5ml), and black pepper (2.5ml). Bring the liquid to a gentle simmer.

5. Mark step 5 done
   5

   Cover the pot tightly, reduce the heat to low, and cook for 20 minutes to 25 minutes, or until the potatoes (3) and green cabbage (500g) are completely tender.

6. Mark step 6 done
   6

   Taste and adjust the seasoning with more salt (5ml) or black pepper (2.5ml) if needed. If you are storing leftovers, transfer them to shallow containers and refrigerate within 2 hours. The stew keeps well in the refrigerator for up to 4 days.

Created with AI. Review the ingredients, quantities and steps before cooking.