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| Ethiopian Cabbage and Potato Dish (Atkilt) |
"This is my favorite Ethiopian vegetable dish. I created it by mixing together a few different recipes I found. Hope you like it! Serve as a side dish with injera and other Ethiopian dishes. I recommend Doro Wat - an Ethiopian chicken dish."
Ingredients :
- 1/3 cup olive oil
- 4 carrots, sliced
- 1 onion, thinly sliced
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1 small head cabbage, sliced
- 2 cloves garlic, minced
- 4 small yellow potatoes, cut into bite-size cubes
- 1/4 cup water
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H5M |
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- Heat olive oil in a large pot over medium heat. Saute carrots in hot oil until slightly softened, about 5 minutes. Add onion; saute until onion is fragrant, about 2 minutes.
- Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
- Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
- Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.
Notes :
- You can reduce the final cooking time by cutting the potatoes smaller.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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