Tikil Gomen Cabbage Potato Sauté

Peel and finely dice the yellow onion into small pieces. Set aside.

Cut the cabbage into quarters, remove the core, then shred into thin strips about ¼ inch wide. Set aside.

Peel the potatoes and cut into ½-inch cubes. Cut the lemon in half and squeeze out the juice, then strain to remove seeds. Set aside.

Heat sunflower oil in a large frying pan or sauté pan over medium heat. Add the diced onion and stir to coat in the oil.

Sauté the onion for 3-4 minutes until it begins to soften and become translucent at the edges.

Add turmeric, cumin, paprika, black pepper, and salt directly to the onions. Stir well to combine and let the spices bloom in the oil for 1 minute until fragrant.

Add the cubed potatoes to the pan and stir to coat them in the spiced oil. Spread in an even layer and let cook undisturbed for 2-3 minutes to develop golden color on the bottom before tossing.

Continue cooking the potatoes for 5-7 minutes, tossing occasionally, until they are fork-tender and have golden spots.

Continue cooking the potatoes for 8-10 minutes, tossing occasionally, until they are fork-tender and have golden spots.

Add the remaining shredded cabbage, stirring well. Cover the pan with a lid and reduce heat to medium-low. Let steam and Braise for 10-12 minutes, stirring every few minutes, until the cabbage is completely tender and the potatoes are soft throughout.

Remove the lid and increase heat to medium-high. Cook uncovered for 2-3 minutes to allow any excess moisture to evaporate and the vegetables to lightly caramelize.

Drizzle the lemon juice over the Tikil Gomen and toss to combine. Taste and adjust salt if needed. Remove from heat.

Serve warm as a side dish or as part of an Ethiopian platter spread alongside injera, misr wat, and other wot dishes.