Ethiopian Cabbage and Potato Dish (Atkilt) recipe
All Recipes Side Dish Vegetables Carrots
Ingredients
- ⅓ cup olive oil 4 carrots, sliced 1 onion, thinly sliced 1 teaspoon salt 1 teaspoon ground turmeric 1 teaspoon ground cumin ½ teaspoon ground black pepper ½ teaspoon ground ginger 1 small head cabbage, sliced 2 cloves garlic, minced 4 small yellow potatoes, cut into bite-size cubes ¼ cup water
Nutrition Info
- 336.2 caloriescarbohydrate: 40.5 gcholesterol: : -fat: 18.7 gfiber: 9.2 gprotein: 5.8 gsaturatedFat: 2.7 gservingSize: -sodium: 673.3 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions Ethiopian Cabbage and Potato Dish (Atkilt)
Directions
-
Heat olive oil in a large pot over medium heat. Saute carrots in hot oil until slightly softened, about 5 minutes. Add onion, saute until onion is fragrant, about 2 minutes.
Season carrot mixture with turmeric, cumin, pepper, and ground ginger, stir and let the seasonings toast until fragrant, about 1 minutes.
Stir cabbage and garlic into the carrot mixture, cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.