This dish is meant to be one component of a larger Ethiopian meal. Serve with the Red Lentils (Misr Wat), Chicken Stew (Doro Wat), Braised Beef with Peppers (Zilzil Tibs) and Quick Injera, layering the injera on a platter and mounding a portion of each dish on top. Tear off pieces of the injera to use as a "utensil" for scooping up bites of each.
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3. For the braise: Heat 3 tablespoons of the niter kibbeh in a large skillet over medium heat. Add the onions and a generous pinch of salt and cook, stirring frequently, until golden, about 10 minutes; reduce the heat as necessary as the onions cook down so they do not darken. Stir in the turmeric during the last minute.
4. Add the cabbage, potatoes, carrots and 1/2 cup water to the pan and stir. Season generously with salt and stir again. Bring to a simmer, cover, reduce the heat to medium low and cook, stirring occasionally, until the vegetables are very tender and almost falling apart, about 40 minutes. Check the mixture occasionally to make sure it doesn't dry out completely; if so, add a bit more water. The final dish should be buttery and moist, but not soupy. Season with salt and pepper and serve hot with injera.