Ethiopian Instant Pot Stewed Cabbage Recipes

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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 INSTANT POT® STEWED CABBAGE



Ethiopian Instant Pot® Stewed Cabbage image

This dish goes way back for me and I am devoting it to my Ethiopian ancestors. When the hunter came up empty, this is the dish that Ethiopians would eat, similar to American Colonial rabbit hunters and Welsh Rarebit (look it up.)

Provided by dey

Time 45m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, or more to taste
4 medium carrots, thinly sliced
1 medium onion, thinly sliced
1 teaspoon sea salt
½ medium head cabbage, chopped
5 medium potatoes, peeled and cut into 1/2-inch cubes
¼ cup beef broth
½ teaspoon ground black pepper, or to taste
½ teaspoon ground cumin
¼ teaspoon ground turmeric

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat for 1 minute; add carrots, onions, and salt. Saute until slightly browned and soft, about 5 minutes. Add cabbage, potatoes, broth, pepper, cumin, and turmeric. Stir until all are coated with oil. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 391.9 calories, Carbohydrate 61.9 g, Fat 14.1 g, Fiber 11 g, Protein 8 g, SaturatedFat 2 g, Sodium 569.8 mg, Sugar 9.8 g

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