Ethiopian Cabbage (Atakilt Wat) Recipe
User Reviews
4.5
Ethiopian Cabbage (Atakilt Wat) Recipe
Description
The recipe begins by sautéing onion and garlic in olive oil until soft. Berbere seasoning and ginger paste are then added for warmth and spiced fragrance. Carrots, potatoes, and chopped cabbage are combined and cooked covered, allowing the vegetables to soften while absorbing the spicy, slightly tangy flavors. Additional olive oil enriches the dish near the end, and it’s finished with a garnish of black pepper and cilantro.
The texture balances tender potatoes and carrots with softly cooked cabbage. The berbere seasoning gives a complex, fragrant heat without overwhelming the vegetables. This preparation method preserves the freshness and heartiness of these staple ingredients in Ethiopian cooking.
Atakilt Wat pairs nicely with injera or can be served alongside rice or bread to complement a variety of meals. It can function as a fulfilling vegetarian main or part of a larger spread.
Leftovers store well refrigerated for up to 5 days, or frozen for up to 3 months. Thaw frozen portions overnight and warm gently in a microwave or on the stovetop, stirring occasionally for even heat and texture preservation.
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1/2 cup onion yellow onion, chopped, medium
- 2 tablespoons garlic minced fresh cloves
- 1 1/2 teaspoons berbere seasoning
- 1 teaspoon ginger or 3/4 teaspoon minced fresh ginger, paste
- 1 cup carrot chopped medium
- 2 cups potato such as Yukon gold, chopped, boiling
- 4 cups cabbage about 1/2 a medium head of cabbage, green, roughly chopped
- 1/2 tsp salt
Instructions
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and garlic and sauté for 5 minutes until the onions have softened. Add the berbere seasoning and ginger paste; fry for 60 seconds until fragrant.
- Add the carrot, potato, cabbage, and ½ teaspoon of salt to the pan. Cover the pan and allow to cook for 10 minutes, checking once halfway through to stir and add a splash of vegetable broth or water if needed.
- After ten minutes, add another tablespoon of oil to the pan, stir, and turn the heat down to low. Recover the pan and cook until the potatoes are tender, about 10-15 minutes. Garnish with black pepper and cilantro.
Notes
- Keep leftovers refrigerated in an airtight container for up to 5 days.
- Freeze portions for up to 3 months using airtight containers or freezer bags.
- Thaw overnight in fridge before reheating in microwave or stovetop, stirring to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 201kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 392mg | 16% |
| Potassium | 765mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 5423IU | 108% |
| Vitamin C | 54mg | 60% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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