Atakilt Wat | Ethiopian Cabbage Carrot Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3 people
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Cuisine
International, Ethiopian
Atakilt Wat | Ethiopian Cabbage Carrot Potatoes
Description
Atakilt Wat | Ethiopian Cabbage Carrot Potatoes is a vegetable stew made from chopped cabbage, diced carrots, and potatoes sautéed with onions and green chili in olive oil. The dish is seasoned with grated garlic and ginger, turmeric, cumin, black pepper, and salt, then cooked slowly until the vegetables are tender. The spices impart a warm, earthy flavor, while the slow cooking allows the natural sweetness of the vegetables to develop without becoming mushy.
The texture balances softness from the simmered potatoes and carrots with slight body from the cabbage. The gentle sauté at the start lends a slightly golden color and richness. The gradual simmer with the lid covered traps moisture so the vegetables steam in their own juices rather than adding excess liquid, which intensifies the flavor.
Traditionally served hot, this stew pairs well with bread or injera in Ethiopian cuisine but can also be a mild vegetable side dish with other meals. It’s a homey, flavorful choice when looking to enjoy a spiced vegetable medley.
To avoid burning or sticking, a dash of water can be added during simmering and stirred once, ensuring even cooking. Stirring throughout prevents uneven cooking and promotes tenderness throughout the vegetables.
Ingredients
- ½ green cabbage chopped, medium head
- 3 carrot peeled and diced, medium
- 3 potato peeled and diced, medium
- 4 tablespoon olive oil virgin
- 1 onion sliced, medium
- 1 green chili slit
- 2 garlic grated, cloves
- 1 inch ginger grated
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- ½ teaspoon black pepper freshly crushed or to taste
- salt to taste, sea salt
Instructions
- Heat oil in a large pan. Add in onion, green chili, carrots, and potatoes. Saute over medium flame for about 5 minutes until the onion potatoes and carrots are slightly golden.
- Add in grated ginger, garlic, turmeric powder, cumin powder, crushed black pepper, and salt. Saute for about 2 minutes until fragrant.
- Add in cabbage, saute to combine, simmer the flame cover and cook for about 15-20 minutes until the vegetables are completely tender. Saute in between.
- Once ready, serve hot with your choice of meal.
Notes
- Cook the vegetables in their own juice to retain flavor and moisture.
- If the mixture starts sticking to the pan, add a small amount of water and stir to prevent burning.
- Stir occasionally during cooking to ensure even tenderness and prevent sticking.
User Reviews
Overall Rating
5
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