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Ethiopian Atakilt Wat (Cabbage and Potatoes)

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PREP TIME
25 min
COOKING TIME
55 min
TOTAL TIME
80 min
SERVINGS
4 servings
Dinner African Ethiopian
Ethiopian Atakilt Wat (Cabbage and Potatoes)
Ingredients
  • 1/3 cup olive oil
  • 4 carrots, sliced
  • 1 onion, thinly sliced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 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
1
Preheat a large pot over medium heat by warming oil within it. Introduce the carrots and cook them until they exhibit a slight degree of softening, approximately 5 minutes. Next, add the onion and cook until it emits a pleasant aroma, roughly 2 minutes. Introduce the turmeric, cumin, salt, pepper, and ginger into the pot; allow these seasonings to toast until fragrant, approximately 1 minute.
2
Combine the cabbage and garlic in the pot; cook them, stirring occasionally, until the cabbage loses its crispness and becomes tender, roughly 10 minutes. Then, incorporate the potatoes into the pot; add water to it as well and bring everything to a rolling boil. Gradually decrease the heat to medium-low and simmer, stirring every 10 minutes, until the potatoes become tender, approximately 30 minutes.