Name: Atakilt Wat (Ethiopian Cabbage and Potatoes)
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Olive oil - ⅓ cup; Carrots, sliced - 4; Onion, thinly sliced - 1; Ground turmeric - 1 teaspoon; Ground cumin - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Ground ginger - ½ teaspoon; Cabbage, sliced - 1 small head; Garlic, minced - 2 cloves; Yellow potatoes, cut into bite-sized cubes - 4 small; Water - ¼ cup

Ingredients for - Atakilt Wat (Ethiopian Cabbage and Potatoes)

1. Olive oil ⅓ cup

2. Carrots, sliced 4

3. Onion, thinly sliced 1

4. Ground turmeric 1 teaspoon

5. Ground cumin 1 teaspoon

6. Salt 1 teaspoon

7. Ground black pepper ½ teaspoon

8. Ground ginger ½ teaspoon

9. Cabbage, sliced 1 small head

10. Garlic, minced 2 cloves

11. Yellow potatoes, cut into bite-sized cubes 4 small

12. Water ¼ cup

How to cook deliciously - Atakilt Wat (Ethiopian Cabbage and Potatoes)

1 . Stage

Heat oil in a large pot over medium heat. Add carrots and sauté until slightly softened, about 5 minutes. Add onion; sauté until fragrant, about 2 minutes. Add turmeric, cumin, salt, pepper, and ginger; let seasonings toast until fragrant, about 1 minute.

2 . Stage

Stir cabbage and garlic into the pot; cook, stirring occasionally, until cabbage wilts, about 10 minutes. Stir in potatoes and water; bring to a boil. Reduce the heat to medium-low and simmer, stirring every 10 minutes, until potatoes are tender, about 30 minutes.