Ethiopian Cabbage Dish (known as Atakilt Wat) is a warm, comforting stew made with tender cabbage, earthy carrots, and soft potatoes; all gently simmered in a fragrant blend of turmeric, garlic, onions, and ginger. This traditional Ethiopian side dish is both hearty and healthy, offering a mild spiced flavor profile that pairs perfectly with injera or rice. It’s a vibrant, nourishing addition to any meal — simple yet full of rich, soulful taste.
Ingredients
- ½ cup olive oil
- 4 medium carrots, thinly sliced
- 1 medium onion, thinly sliced
- ½ head green cabbage, shredded
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin, or to taste
- ¼ teaspoon ground turmeric, or to taste
- 5 medium potatoes, peeled and cut into 1-inch cubes
Instructions
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Heat olive oil in a skillet over medium heat. Add carrots and onion; cook and stir until beginning to soften, about 5 minutes. Stir in cabbage, salt, pepper, cumin, and turmeric; cook for 15 to 20 minutes.
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Add potatoes; reduce heat to medium-low, cover, and cook until potatoes are soft, about 20 minutes.
