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.
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
Heat the olive oil in a skillet over medium heat.
Cook the carrots and onion in the hot oil about 5 minutes.
Stir in the spices and cabbage and cook another 15 to 20 minutes.
Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.