Corena’s Kitchen

Logo of Corena's Kitchen featuring a smiling elderly woman with white hair, glasses, and red earrings inside a green circle, with the text 'Corena's Kitchen' beneath.

Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

Subscribe
Sides John Morgan Sides John Morgan

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.

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.

Read More