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Ethiopian Cabbage and Potato Dish (Atkilt)

Ethiopian Cabbage and Potato Dish (Atkilt)

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

1 h 5 m servings 336 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • You can reduce the final cooking time by cutting the potatoes smaller.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 17
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I love this recipe and have made it quite a few times now. A few tips... 1. The amount of water sounds small, but it's genuinely all you need for this stew-y dish; if you like a more soupy textu...

This was excellent. I don't know if I would have ever thought of mixing these ingredients. I did add about twice the amount of Tumeric and Cumin. My husband and I have become quite a lover of in...

I cover when cooking on medium low. That keeps the water from evaporating. This is very good even though I usually don't have carrots.

Very good dish kids and husband loved it. I added a bit more turmeric and cumin. Also added fresh ginger not ground ginger. I think the next time I make this dish that sweet peas will be added f...

I added green beans, white beans, garam Marsala,and dash of cayenne. I also added more liquid: water and abt 1/3 c V8 I think one reason mine was so dry is that I used only a little bit of oli...

My husband and I loved this dish. I didn't have any ginger and it still turned out delicious. I did use more water during cooking. I have recommended this to a friend and I will definitely be ma...

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 ...

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

This is an excellent and easy recipe. I added one tiny change, and that was to add 1T honey to the onions and carrots as they cooked. Yumm!

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