1 medium onion, chopped
1 head Veggie Box cabbage, shredded
1 Veggie Box tomato, chopped
6 stalks of last week’s Veggie Box garlic scapes sliced 1", or 5 cloves of garlic finely minced
4-5 Veggie Box potatoes, cubed
3 large carrots, chopped into 1" slices
1 to 4 tablespoons butter, or vegetable oil
1/2 teaspoon fine sea salt
1 teaspoon ground ginger, or grated fresh
2 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon ground black pepper
1 cup vegetable broth
1/4 cup oil (canola recommended)

1 medium onion, chopped 1 head Veggie Box cabbage, shredded 1 Veggie Box tomato, chopped 6 stalks of last week’s Veggie Box garlic scapes sliced 1", or 5 cloves of garlic finely minced 4 -5 Veggie Box potatoes, cubed 3 large carrots, chopped into 1" slices 1 to 4 tablespoons butter, or vegetable oil 1/2 teaspoon fine sea salt 1 teaspoon ground ginger, or grated fresh 2 teaspoon turmeric 1 teaspoon cumin 1/2 teaspoon ground black pepper 1 cup vegetable broth 1/4 cup oil (canola recommended)

In a large skillet, heat oil over medium heat. Once shimmering, add onions and cook for 5 minutes, until translucent. Stir in garlic, ginger, cumin powder, and 1 tsp of the turmeric (reserve the rest of the turmeric for next step). Cook for 1 minute.

Add carrots, cabbage, tomatoes, broth, salt, pepper, and the rest of the turmeric. Mix well to infuse with spices. Cover and cook 20 min on medium heat.

Add potatoes. Cook for 20-30 minutes. Check for doneness-- the carrots, cabbage and potatoes should be cooked through but not mushy. If needed, cook a few more minutes until soft. Serve hot with rice or flatbread!