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Ethiopian Cabbage and Potato Dish (Atkilt)

Ethiopian Cabbage and Potato Dish (Atkilt)

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Twin Cities

Twin Cities

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

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.
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Reviews

W/Ro Meheret
1

W/Ro Meheret

3/24/2014

very good it is missing the jalapeno paper add at the end of cooking.

Dimitar Krastev
0

Dimitar Krastev

7/23/2014

It turned out great, though I recommend adding small volumes (around 1/4 cup) of water to the dish throughout the 30 minutes in which the potatoes cook to prevent burning.

Barb
0

Barb

6/16/2014

This was good and easy! Four stars, because it is a tad bland. We didn't have carrots, so I used a cup of garbanzo beans, and I also didn't have ginger so I just left it out. Was very good and would make again!

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