Atakilt Wat - Ethiopian Cabbage Potato & Carrots
Servings: 4
Total Time: 35 minutes
Ingredients
1 TBSP olive oil
1 onion, thinly sliced
2 carrots, thinly sliced
2 cloves garlic, minced
1/2 tsp ginger, minced
1 tsp turmeric
1/2 tsp cumin
1/2 head of cabbage, thinly sliced
4 potatoes, peeled and cut into 1 inch cubes
salt & pepper
Directions
1. Heat oil in a dutch oven over medium heat, add onion and carrots and cook, stirring occasionally, about 6 minutes or until veggies begin to soften.
2. Stir in the garlic, ginger, turmeric and cumin. Cook about 1 minute or until fragrant. Stir in the cabbage, potatoes and 1 tsp salt, cover the pan and reduce heat to medium-low. Cook stirring occasionally until potatoes are tender, about 25 minutes. Salt and pepper to taste.
2. Stir in the garlic, ginger, turmeric and cumin. Cook about 1 minute or until fragrant. Stir in the cabbage, potatoes and 1 tsp salt, cover the pan and reduce heat to medium-low. Cook stirring occasionally until potatoes are tender, about 25 minutes. Salt and pepper to taste.
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