Ethiopian Cabbage (Atakilt Wat)

Atakilt Wat, a traditional Ethiopian cabbage dish, is an easy, spiced side full of amazing flavor. It’s also a great vegan option free of dairy, egg, corn, soy, yeast, nuts, and gluten.

Ingredients

ae192823.jpg

  • 1/2 cup olive oil

  • 4 carrots, thinly sliced

  • 1 onion, thinly sliced

  • 1 teaspoon sea salt

  • 1/4 tsp cumin powder

  • 1/2 tsp turmeric powder

  • 1/4 tsp fenugreek seeds or powder

  • 1/4 tsp cardamom powder

  • 1/4 tsp cinnamon powder

  • 1/8 tsp cloves powder

  • a generous dash of black pepper

  • 1 head cabbage, shredded

  • 3 potatoes, peeled and cut into 1-inch cubes

Directions

  1. Heat the olive oil in a skillet over medium heat.

  2. Cook the carrots and onion in the hot oil about 5 minutes.

  3. Stir in the spices and cabbage and cook another 15 to 20 minutes.

  4. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

SidesJohn Morgancabbage, potato, onion, carrots, ethiopianComment