Ethiopian Cabbage

½ cup olive or canola oil
2- cups carrots sliced about 4 medium carrots
1- medium onion chopped
2-3 teaspoons minced garlic
1 teaspoon curry powder or turmeric
1- teaspoon cumin
1 1/2 - teaspoon smoked paprika
1 large tomato diced
1- pound potatoes cut in chunks
1 bell pepper chopped
8 cups chopped cabbage about ½ cabbage head
½ teaspoon cayenne pepper or more to taste optional
salt and pepper to taste

In a large saucepan or Dutch oven, heat oil over medium heat.
Add onions, give it a minute or two then add, carrots, potatoes and tomatoes.
Stir in all the spices; garlic, cumin, smoked paprika, curry, white pepper, cayenne pepper, and salt.
Simmer for about 5 minutes, stirring occasionally to prevent burns.
Pour in about 1 cup water to the saucepan , you may have to add more if needed. Continue to simmer for about 10-15minutes until the potatoes is almost tender.
Finally add cabbage and green pepper, stir Continue cooking for about 5 minutes.
Adjust for seasonings. Serve warm

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