Heat a large stock pot over high heat. Add the onion and sauté until it begins to brown, about 3 minutes. Add the oil, and sauté until the onions are translucent, 3 minutes. Add the carrots, stir and sauté for 2 more minutes.

Add the berbere and 1 cup of water and bring to a boil. Cover and cook for 5 minutes over medium-high heat until the carrots begin to soften, then uncover and cook for 5 more minutes or until most of the liquid has evaporated. Add the garlic and sauté for 1 minute, then add the bell pepper, serrano pepper, potatoes, cabbage, 4 cups of water, and the salt.

Bring to a boil, cover and reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally, until potatoes and carrots are just cooked through. Taste and adjust for seasoning. Serve hot with Injera or Dabo.