Name: Sourdough Injera and Cabbage Stew
Prep time: 180 min
Cook time: 420 min
Total time: 600 min
Yield: 2 servings
Cuisine: african
Ingredients: 0.33 cup sourdough starter (unfed, straight from the refrigerator); 1 cup teff flour (or 3/4 cup teff and 1/4 cup all-purpose flour); 1 cup water; 1 pinch salt (large pinch); 0.5 tbsp cooking oil (a drizzle for the pan); 0.25 cup olive oil (or other cooking oil); 1 null onion (sliced); 0.5 tsp salt (or to taste); 3 null carrots (large, peeled and thickly sliced); 0.5 head cabbage (roughly shredded); 1 null potato (medium, cut in 1/2-inch cubes, optional); 0.25 tsp freshly ground pepper (a few grinds); 0.25 tsp ground cumin; 0.5 tsp ground turmeric

Instructions

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1

Combine the sourdough starter (0.33 cup), water (1 cup), and teff flour (1 cup) in the morning. Stir until fully combined. Cover and leave at room temperature for 8 to 10 hours until bubbly. Stir in the salt (1 pinch).
2

Heat a crepe pan or similar pan over medium-high heat until very hot. Lightly brush the pan with cooking oil (0.5 tbsp).
3

Swirl about 1/3 cup of batter onto the hot pan, spreading it evenly to form a circle. Cook until bubbles appear and pop on the top side and it becomes fairly dry (2-5 minutes). A lid can help; cover for about half the cooking time. Injera is cooked on one side only; do not flip. Remove to a cooling rack or clean kitchen towel. Allow to cool to just warm (5-10 minutes) before folding or stacking to prevent sticking.
4

Heat the olive oil (0.25 cup) in a deep skillet with a lid. Add the onion (1) and salt (0.5 tsp); cook for 5 minutes until the onion is translucent.
5

Stir in the carrots (3), cabbage (0.5 head), potato (1) (if using), freshly ground pepper (0.25 tsp), and ground cumin (0.25 tsp). Cover and cook for 15-20 minutes, until the vegetables are soft but not mushy. Potatoes may require an additional 5 minutes to become fully tender.
6

Stir in the ground turmeric (0.5 tsp). Taste and adjust seasoning with more salt or spices if needed.
7

Serve the Sourdough Injera folded or rolled in a basket. Place one piece on a dinner plate and ladle the Ethiopian Cabbage and Carrot Stew on top for sharing. Use torn pieces of injera to scoop up the stew.