Sauteed Cabbage and Carrots with Turmeric

1. 1

   In a large enameled cast-iron casserole, heat the olive oil.

2. 2

   Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.

3. 3

   Add the garlic, ginger and turmeric and cook, stirring, until the vegetables are fragrant and just starting to brown, about 5 minutes.

4. 4

   Add the carrots to the casserole along with 1/2 cup of water and cook over moderate heat, stirring, until the carrots are just starting to soften, 7 minutes.

5. 5

   Stir in the cabbage in large handfuls, letting each batch wilt slightly before adding more.

6. 6

   When all of the cabbage has been added, cover and cook over moderately low heat, stirring occasionally, until the cabbage is tender, 40 to 45 minutes.

7. 7

   Season with salt and serve.

* Per serving · 4 servings · Values may vary.