Dinner · 35 min · ethiopian

Atakilt Wat

Ethiopian flavors, weeknight effort. Cabbage meets carrots in a 35-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1 Cabbage
• 4 Carrots
• 2 Potatoes
• 1 Yellow onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 3 tbsp Niter kibbeh
• 1.5 cups Vegetable stock

Steps

1. Cut the cabbage into 1-inch squares, the carrots into coins, and the potatoes into chunks — uniform pieces cook evenly.
2. Soften the onion in niter kibbeh (or oil) 6 minutes; add the garlic, ginger, turmeric, and cumin for 1 minute until fragrant.
3. Add the carrots and potatoes with the stock; simmer 12 minutes until nearly tender.
4. Fold in the cabbage, cover, and simmer 10 minutes more until everything is tender but the cabbage keeps some bite.
5. Season with salt and serve on injera. The turmeric gives it a golden glow that lights up a combination platter.

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