Ethipoian cabbage

Ingredients
1 medium head of cabbage cabbage
3 tbsp olive oil
2 medium carrots, sliced
3 cloves of garlic, grated
1 tbsp ginger, grated
4 small potatoes, pealed and cubed
1/2 can of Hunts fire roasted diced tomatoes
1 large onion, diced
1/2 tsp salt
1 Tbsp ground cumin
1 Tsp ground turmeric
3/4 tbsp berbere
2 tbsp non fat yogurt diluted with 1/2 cup of water

Directions
1. Heat the olive oil in a skillet over medium-high heat. Cook onion until golden brown, add turmeric, cumin, garlic, and ginger, cook for 3-4 minutes.
2. Toss in cabbage, potatoes, and carrots. Stir. Reduce heat to medium and cover. Cook until all veggies are half done. (10 to 15 minutes)
3. Stir in tomatoes and berbere cook until veggies are soft (10 to 15 minutes more)
4. Finish by adding non fat yogurt diluted with 1/2 cup of water. Reduce heat to low-medium and cook for 5 more minutes.
5. Serve with Injera or Partha.