Atkilt (Ethiopian Cabbage & Potato Dish)
Recipe: #26478
July 10, 2017
Categories: Side Dishes, Cabbage, Potatoes, African, Sunday Dinner, Gluten-Free, High Fiber, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Tasty Ethiopian Side dish"
Ingredients
Nutritional
- Serving Size: 1 (502.5 g)
- Calories 337.4
- Total Fat - 18.8 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 918.5 mg
- Total Carbohydrate - 38.3 g
- Dietary Fiber - 10.9 g
- Sugars - 7.1 g
- Protein - 9.3 g
- Calcium - 233.2 mg
- Iron - 5.5 mg
- Vitamin C - 143.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 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.
Step 2
Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
Step 3
Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
Step 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.
Tips
No special items needed.