Ethiopian Cabbage Potatoes And Carrots Recipe 445

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ATAKILT WAT RECIPE - ETHIOPIAN SPICED CABBAGE, CARROT, AND POTATOES RECIPE



Atakilt Wat Recipe - Ethiopian Spiced Cabbage, Carrot, and Potatoes Recipe image

This easy vegan dish is one of my favorite parts of any Ethiopian meal! Humble Atakilt Wat is made from cabbage, carrots, and potatoes spiced with fragrant Berbere seasoning. Serve it with simmered lentils and Ethiopian flatbread for an easy weeknight dinner!

Provided by The Wanderlust Kitchen

Categories     Side Dishes

Time 30m

Number Of Ingredients 9

2 tablespoons extra virgin olive oil (divided)
1/2 cup chopped yellow onion
2 tablespoons minced fresh garlic
1 1/2 teaspoons berbere seasoning
1 teaspoon ginger paste (or 3/4 teaspoon minced fresh ginger)
1 cup chopped carrots
2 cups chopped boiling potatoes (such as Yukon gold)
4 cups roughly chopped green cabbage (about 1/2 a medium head)
1/2 teaspoon salt

Steps:

  • Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and garlic and saute for 5 minutes until the onions have softened. Add the berbere seasoning and ginger paste; fry for 60 seconds until fragrant.
  • Add the carrot, potato, cabbage, and 1/2 teaspoon of salt to the pan. Cover the pan and allow to cook for 10 minutes, checking once halfway through to stir and add a splash of vegetable broth or water if needed.
  • After ten minutes, add another tablespoon of oil to the pan, stir, and turn the heat down to low. Recover the pan and cook until the potatoes are tender, about 10-15 minutes. Garnish with black pepper and cilantro.

Nutrition Facts : ServingSize 1 serving, Calories 209 kcal, Carbohydrate 34 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 379 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 6 g

ETHIOPIAN CABBAGE AND POTATO DISH (ATKILT)



Ethiopian Cabbage and Potato Dish (Atkilt) image

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.

Provided by Twin Cities

Categories     Side Dish     Vegetables     Carrots

Time 1h5m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 40.5 g, Fat 18.7 g, Fiber 9.2 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 673.3 mg, Sugar 11.6 g

ETHIOPIAN CABBAGE DISH



Ethiopian Cabbage Dish image

My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.

Provided by stamarex

Categories     Side Dish     Vegetables

Time 1h5m

Yield 5

Number Of Ingredients 9

½ cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground turmeric
½ head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes

Steps:

  • Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 54.1 g, Fat 22.2 g, Fiber 10.1 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 428.5 mg, Sugar 10.1 g

ETHIOPIAN CABBAGE



Ethiopian Cabbage image

A delicious dish that can be served as a side or a vegetarian main course. This was found another website with minor changes.

Provided by PaulaG

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 -4 tablespoons olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes

Steps:

  • In a medium skillet heat the olive over medium heat; add the carrots and onion and cook in the hot oil about 5 minutes.
  • Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.
  • Stir in the potatoes; cover and reduce heat to medium-low; cook 15 to 20 minutes or until potatoes are soft.

Nutrition Facts : Calories 361.1, Fat 10.7, SaturatedFat 1.6, Sodium 661.7, Carbohydrate 61.9, Fiber 11, Sugar 9.8, Protein 7.8

TIKIL GOMEN (ETHIOPIAN CABBAGE)



Tikil Gomen (Ethiopian Cabbage) image

This dish is super easy, flavorful, quick, and inexpensive. Usually my family demands meat but this is one dish they eat without meat.

Provided by CarribeQueen

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 head green cabbage
1 onion
5 potatoes
3 carrots
1 tablespoon turmeric
1 tablespoon curry powder
1 teaspoon cumin
1/3 cup olive oil
salt and pepper
1/2 cup water

Steps:

  • Cut out the core of the cabbage and chop into pieces-however you prefer them, set aside.
  • Slice onions, set aside.
  • Slice carrots, set aside.
  • Peel and cube potatoes and set aside.
  • In a large pot heat the oil (I would suggest medium-high).
  • Add the onions and carrots. sauté for five minutes.
  • Add spices (cumin, turmeric, curry ) and stir for a minute.
  • Add water which will settle in the bottom of the pan and keep things from burning, Add potatoes, and cabbage and mix. Add more seasoning if you wish or salt and pepper. Reduce heat to low-med, cover with a tight lid, and let it cook down for 25 minute or until potatoes and cabbage is tender which will depend on how large you chop potatoes.
  • Remove from heat and let it cool down. Taste and adjust salt and pepper as desired.

Nutrition Facts : Calories 463.6, Fat 19.1, SaturatedFat 2.8, Sodium 93.1, Carbohydrate 68.9, Fiber 14.2, Sugar 12.8, Protein 9.4

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