Heat oil in a dutch oven over medium heat, add onion and carrots and cook, stirring occasionally, about 6 minutes or until veggies begin to soften.
Stir in the garlic, ginger, turmeric and cumin. Cook about 1 minute or until fragrant. Stir in the cabbage, potatoes and 1 tsp salt, cover the pan and reduce heat to medium-low. Cook stirring occasionally until potatoes are tender, about 25 minutes. Salt and pepper to taste.
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