Servings: 4 to 6

1½ c. flour 1½ c. flour
½ c. whole wheat flour ½ c. whole wheat flour
1 tbsp. baking powder 1 tbsp. baking powder
1 tsp. salt 1 tsp. salt
2 c. club soda 2 c. club soda
olive oil olive oil
4 carrots (thinly sliced) 4 carrots (thinly sliced)
1 onion (thinly sliced) 1 onion (thinly sliced)
1 tsp. sea salt 1 tsp. sea salt
1 tsp. black pepper 1 tsp. black pepper
1 tsp. ground cumin 1 tsp. ground cumin
1 tsp. ground turmeric 1 tsp. ground turmeric
½ head cabbage (shredded) ½ head cabbage (shredded)
5 potatoes (peeled & cut into 1-in. cubes) 5 potatoes (peeled & cut into 1-in. cubes)

Mix together both flours, baking powder, & regular salt.
Stir in soda to form smooth batter.
Preheat skillet; then wipe with small amount of olive oil.
Ladle ½-c. batter into skillet & swirl/spread to make large crepe.
Cook till bubbles on top burst (app. 2-mins.), flip, & cook 1 more minute, remove, & wipe skillet with oiled paper.
Repeat steps 4 to 5 till all batter is used.
In the meantime, pour ½-c. olive oil into medium saucepan & heat over medium heat.
Add carrots & onions to saucepan & cook 5-mins.
Stir remaining spices & cabbage into pan & cook 10-mins.
Add potatoes to pan, reduce heat to medium-low, cover, & cook till potatoes are soft.

SOURCE: "Catholic Relief Services Rice Bowl" (2017 ed.)  SOURCE: "Catholic Relief Services Rice Bowl" (2017 ed.)