Twin Cities Recipe ∞ Ethiopian Cabbage and Potato Dish (Atkilt)

This is my favorite Ethiopian vegetable dish. I created it by mixing together a few different recipes I found. Hope you like it! Serve as a side dish with injera and other Ethiopian dishes. I recommend Doro Wat - an Ethiopian chicken dish.

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

Cooking Directions

1. 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.
2. Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
3. Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
4. 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.

Nutrition Facts

• calories336.2
• carbohydrateContent40.5 g
• fatContent18.7 g
• fiberContent9.2 g
• proteinContent5.8 g
• saturatedFatContent2.7 g
• sodiumContent673.3 mg
• sugarContent11.6 g