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Ethiopian Cabbage
My Ethiopian cabbage recipe (aka Atakilt Wat) is a one pot, vegan and gluten-free stew that will transport you to Addis. Made with warm spices and pantry veggies, it's a flavor explosion that's ready in just 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 110 kcal
Course:
Main Course
Cuisine:
Ethiopian
Ingredients
For Infused Oil
- 2 tablespoons olive oil substitute avocado oil
- 1 teaspoon garlic paste substitute minced garlic
- 1 teaspoon ginger paste
- 2 teaspoons turmeric powder divided
- 1 teaspoon cumin powder
For Ethiopian Cabbage Stew:
- ½ red onion diced (medium size)
- 3 carrots diced (medium size)
- 1 potato diced (medium size)
- 1 cup water substitute vegetable broth - see note for color differences
- ½ cabbage medium head (chopped finely)
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
Instructions
- In a cast iron skillet or Dutch oven, heat olive oil on medium flame
- After about 30 seconds, add garlic paste (or minced garlic), ginger paste, half the turmeric, and cumin powder - be careful to add before the oil gets too hot, otherwise it will splatter!
- Saute for 30 seconds to infuse the oil - when done, it should look dark throughout
- Now, add the chopped onion and saute for about 1 minute until the onion gets brown
- Then, add carrots, potatoes, water and turmeric and mix well to infuse with spices
- Cover and cook for 10 minutes on medium flame. Then, open and check if the carrots and potatoes are cooked by piercing them with a fork. If not, cook for a few more minutes until they're soft.
- Then, stir in the cabbage, add salt and pepper (to taste) and cook covered again until the cabbage is properly cooked, but not too long that it becomes mushy (I've found this takes roughly 5 minutes)
- Serve hot with rice or flatbread!
Cup of Yum
Notes
- Cabbage tastes delicious even when it's cooked minimally - cooking for 5 minutes softens the cabbage but still leaves a bit of the crunch
- Using vegetable stock or broth instead of water will result in a deeper color than a bright yellow (than if you just use water and turmeric) - both are totally okay
- If going the more traditional route, instead of olive oil, use a clarified butter like ghee, and add spices to it. Then, use 2-3 tablespoon of infused clarified fat instead. This is a vegan recipe, so I've used olive oil - using a clarified fat like ghee will make the recipe vegetarian but not vegan.
Nutrition Information
Calories
110kcal
(6%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
428mg
(18%)
Potassium
414mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5169IU
(103%)
Vitamin C
38mg
(42%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 110
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 428mg | 18% |
| Potassium | 414mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5169IU | 103% |
| Vitamin C | 38mg | 42% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.