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Ethiopian Cabbage and Potato Dish (Atkilt) Tasty Recipes

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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
  • 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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