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ethiopian cabbage, potato and carrot sauté

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

It's a vegetarian entree called Atakilt Wat in Ethiopia. Traditionally it's prepared by sautéeing the vegetables in Niter Kibbeh (spicy butter). But more recently the recipe has been upgraded and is now prepared with coconut oil or olive oil (in smaller quantity than the spicy butter) so the dish is healthier and still retains its great flavor. The berbere spice is optional for those who want an extra "kick" and pizzazz. It's usually served with plenty of Injera (Ethiopian flatbread) and Gomen Wat (Ethiopian Braised Greens). But other great side dishes are okra, steamed rice, or lentils.

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yield 4 as an entree, or about 6 as a side dish
prep time 10 Min
cook time 40 Min
method Saute

Ingredients For ethiopian cabbage, potato and carrot sauté

  • 2 tsp
    olive oil
  • 2 clove
    garlic, minced
  • 1 tsp
    minced ginger
  • 1
    green chili, chopped
  • 1 cup
    chopped onion
  • 1/4 tsp
    ground cumin
  • 1/2 tsp
    ground turmeric
  • 1/4 tsp
    fenugreek seeds
  • 1/4 tsp
    ground cardamom
  • 1/4 tsp
    ground cinnamon
  • 1/8 tsp
    ground cloves
  • 1 dash
    black pepper
  • 1 cup
    sliced carrots
  • 3 md
    potatoes, cubed
  • 1 sm
    green cabbage, chopped (about 6 cups or so)
  • 1/2 tsp
    salt
  • 1/2 tsp
    berbere spice (optional)

How To Make ethiopian cabbage, potato and carrot sauté

  • 1
    Heat 1 tsp olive oil in a large skillet over medium heat. Add garlic, ginger, green chili and onion. Stir well, and cook for 5 minutes.
  • 2
    Add cumin, turmeric, fenugreek, cardamom, cinnamon, cloves and pepper. Stir, and cook another 2 minutes.
  • 3
    Add the carrots, potatoes, cabbage and salt, and stir until well blended. Cover skillet, and cook for 15 minutes, stirring occasionally.
  • 4
    Add remaining 1 tsp olive oil, reduce heat to low, cover skillet, and simmer 15 minutes longer or until potatoes are tender.
  • 5
    Serve immediately with Injera (flat bread) and Gomen Wat (Ethiopian Braised Greens).
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