Best Ethiopian Cabbage And Potato Dish Atkilt Recipes

ATAKILT WAT - ETHIOPIAN CABBAGE POTATO CARROTS. VEGAN GLUTEN-FREE RECIPE

Steps:

• In a large skillet, add 1 tsp oil and heat at medium-low. Once hot, Add garlic, ginger, chili, and onion. Mix, cook for 4 minutes.
• Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden.
• Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between.
• Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and Cook for another 15 minutes or until the potatoes are tender. *
• Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)

ATAKILT WAT RECIPE - ETHIOPIAN SPICED CABBAGE, CARROT, AND POTATOES RECIPE

Steps:

• Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and garlic and saute for 5 minutes until the onions have softened. Add the berbere seasoning and ginger paste; fry for 60 seconds until fragrant.
• Add the carrot, potato, cabbage, and 1/2 teaspoon of salt to the pan. Cover the pan and allow to cook for 10 minutes, checking once halfway through to stir and add a splash of vegetable broth or water if needed.
• After ten minutes, add another tablespoon of oil to the pan, stir, and turn the heat down to low. Recover the pan and cook until the potatoes are tender, about 10-15 minutes. Garnish with black pepper and cilantro.

ETHIOPIAN CABBAGE DISH

Steps:

• Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

ETHIOPIAN CABBAGE, POTATOES, AND CARROTS RECIPE - (4.4/5)

Steps:

• In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes. Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil. Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between. Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in, reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)