Heat the olive oil in a 6.5-quart covered stockpot over medium-high heat.
Add in the carrots and onion and saute them in the oil for about 5 minutes.
Stir in the seasonings (salt, pepper, cumin, turmeric, ginger) and toast for 60 seconds.
Add in the cabbage and potatoes. Stir to combine. Cover the pan. Reduce the heat to medium-low. Cook until the potatoes are soft, about 30 minutes, stirring occasionally. Actual cooking time will depend on how big you cut your potatoes.
You can get away with reducing the olive oil to about 2 tablespoons, but it adds flavor as well as moisture to this dish. For best results, use the full amount.