Description
Turmeric and cumin spiced onions, cabbage, potatoes and carrots.
Ingredients
Scale
- 2 Tbsp olive or canola oil
- 1 medium onion, thinly sliced
- 1 Tbsp minced garlic
- 1 cup vegetable or chicken broth
- 2 cups baby carrots (or sliced carrots)
- 4 small yellow potatoes (about 12 oz), cut into cubes
- 6 cups chopped cabbage
- 1 tsp kosher salt
- 1 tsp ground turmeric
- 1 tsp cumin
- 1/2 tsp pepper
- 1/2 tsp ground ginger
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and onions. Sauté onions for about 3 minutes. Add in garlic and sauté for 30 seconds. Turn off Instant Pot.
- Pour in the broth and scrape bottom of pot. Layer the carrots, potatoes, cabbage and seasonings on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting and then remove the lid.
- Stir. Scoop onto plates and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and onions. Sauté onions for about 3 minutes. Add in garlic and sauté for 30 seconds. Transfer onions to slow cooker.
- Add in the broth, carrots, potatoes, cabbage and seasonings. Toss well.
- Cover and cook on low for 4-6 hours, or until vegetables are tender.
- Stir. Scoop onto plates and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Side
- Method: Instant Pot or Slow Cooker