Spiced Carrots, Cabbage, and Potatoes

5 from 1 reviews

Looking for a quick and easy side dish? Spiced carrots, cabbage, and potatoes is simple and delicious. The warm flavors compliment most meals. See the section above for different serving options!


Units Scale
  • 5 medium potatoes, peeled and cut into 1/2-inch (2 cm) cubes
  • 1/2 cup light vegetable oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seed
  • 4 medium carrots, thinly sliced
  • 1 medium-sized onion, thinly sliced
  • 1/2 head cabbage, shredded
  • 1 tsp sea salt, to taste
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground turmeric


  1. Place the potato cubes in a pot, cover them with water, and bring to a boil. When they boil, turn off the heat and leave the potatoes in the water until you are ready to saute them. They will only be just starting to cook in the residual heat, but won’t be fully cooked. This makes them perfect for pan-frying.
  2. Meanwhile, heat the oil in a heavy frying pan on medium-high heat. Add in the mustard and cumin seeds and cook until fragrant (about 2 minutes).
  3. Then add the carrots and onion and saute for 5 minutes.
  4. Stir in the cabbage, salt, pepper, and turmeric. Cook another 10 minutes until spices are fragrant and the cabbage is wilted.
  5. Drain the potatoes. Add them to the hot frying pan and reduce the heat to medium-low. Cook until potatoes is soft, but not mushy, about 15 minutes. 


  • Add up to 1 tsp of cayenne pepper with the spices for a hot and spicy side dish.
  • Floury, Russet-style potatoes will end up mashing when you fry them. Waxy potatoes will keep their form. I like to use a mix of both, but feel free to use whatever you have on hand.
  • Want to add a dose of probiotics? Serve this dish with a forkful of turmeric-spiced sauerkraut!

Keywords: Ethiopian, Indian, gluten free, nut free, egg free, fall, winter, spring, injera, dosa, kid-friendly