Atkilt (Ethiopian Cabbage & Potato Dish)

4
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"Tasty Ethiopian Side dish"

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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