Ethiopian Vegetable Stew — Jewish Food Society

Ingredients

• 1 large onion, chopped
• 2 tablespoons canola oil
• 5 medium carrots, peeled and cut into half moons
• 1 tablespoon berbere
• 5 garlic cloves, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 1 serrano pepper, chopped, seeds discarded
• 3 medium potatoes, peeled and coarsely chopped
• ¾ green cabbage, washed well and chopped
• 1 ½ tablespoons salt