Ethiopian Cabbage and Potato Dish (Atkilt) Recipe - Allrecipes.com
Ethiopian Cabbage and Potato Dish (Atkilt) Recipe
  • READY IN ABOUT hrs

Ethiopian Cabbage and Potato Dish (Atkilt)

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • You can reduce the final cooking time by cutting the potatoes smaller.
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Reviews More Reviews

Apr 12, 2015

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 for that bit of color and taste it needed.

 
Oct 07, 2014

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 making it again. The dish had a sweetness to it that I didn't expect.

 

6 Ratings

Jun 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!

 
Mar 24, 2014

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

 
Feb 22, 2015

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 olive oil.

 
Jul 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.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 9.2 g
  • 37%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 673 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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