Atkilt Wot' / Cabbage 'n Potato Stew

This is one of my all-time favourites from growing up in the Horn of Africa, and a relatively simple dish too if you disregard all the chopping. It's a comfort food for me, and also a good way to get more vegetables into your diet if you're not a big salad eater.
What follows is the revised version of my original recipe, whose origins are now lost in the mists of my rather poor memory. The old version was a little plainer in flavour, but was also oriented towards cooking for a hundred as many of my older recipes are. (I used to socialize a lot more than I currently do!) I've halved the original, continued my campaign against the excessive use of oil on the part of some Ethiopian cooks, and upped little ways of increasing the overall flavour of the finished dish.

Atkilt

Ingredients
2 tablespoons of olive oil and/or nit'ir qibay/ghee/butter
2 large carrots (sliced or cubed)
1 large onion (diced)
5 cloves of garlic (crushed/minced)

1 tablespoon of ginger paste
1/2 teaspoon of cumin
1/2 teaspoon of turmeric
Black pepper (to taste)
Salt (to taste)
Half a small cabbage (chopped)

2 teaspoons of bouillon powder

Water (as needed)

2 large potatoes* (cubed)

Sliced jalapeños (optional)

*I prefer to leave the skins on (healthier and tastier), but I don't remember this being common in Ethiopia.

Directions
1) Heat the olive oil or butter (or both!) in a large pan over medium heat and once hot sauté the onion and carrots until the onion begins to soften and become translucent. Keep in mind with the carrot, cabbage, and potato that the larger the pieces, the longer your cooking time will be - I like the carrot and potato to have a bit of chunk in this dish, but I do err on the small side to minimize how long I have to be in the kitchen. 

2) Add the garlic and ginger and continue sautéing for a couple of minutes.

3) Stir in the cumin, turmeric, pepper, and salt and continue stirring for another minute or so until fragrant. Go easy on the salt, you can always add more later!

4) Add the cabbage, bouillon, and a splash of water (a quarter cup or so) to the pot, thoroughly combine, cover, reduce the heat to low, and simmer for 15 minutes.

5) Uncover, stir in the potatoes, deglaze with a little more water if things are starting to stick, and then cover again and cook for another 15 minutes or more until both the potato and cabbage are tender. (Again, this will depend on how big or small you chopped things - I've spent 15 minutes at this stage, but I've also spent an hour at this stage too!) Stir and add water as needed to keep the bottom from burning.

6) Serve as is or with some sliced jalapeño, either over injera or with a good bread (baguette and paratha are favourites of mine). Enjoy!