Ethiopian Cabbage And Potato Dish Atkilt Recipes

ETHIOPIAN CABBAGE DISH

Ethiopian Cabbage Dish image

My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.

Provided by stamarex

Categories Side Dish Vegetables

Time 1h5m

Yield 5

Number Of Ingredients 9

Ingredients

½ cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground turmeric
½ head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes

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.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 54.1 g, Fat 22.2 g, Fiber 10.1 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 428.5 mg, Sugar 10.1 g

ETHIOPIAN CABBAGE AND POTATO DISH (ATKILT)

Ethiopian Cabbage and Potato Dish (Atkilt) image

This is my favorite Ethiopian vegetable dish. I created it by mixing together a few different recipes I found. Hope you like it! Serve as a side dish with injera and other Ethiopian dishes. I recommend Doro Wat - an Ethiopian chicken dish.

Provided by Twin Cities

Categories Side Dish Vegetables Carrots

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

⅓ cup olive oil
4 carrots, sliced
1 onion, thinly sliced
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon ground ginger
1 small head cabbage, sliced
2 cloves garlic, minced
4 small yellow potatoes, cut into bite-size cubes
¼ cup water

Steps:

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.
Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
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.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 40.5 g, Fat 18.7 g, Fiber 9.2 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 673.3 mg, Sugar 11.6 g

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