Atakilt Wat (Ethiopian Cabbage and Potatoes)

Name: Atakilt Wat (Ethiopian Cabbage and Potatoes)
Total time: 80
Yield: 4
Ingredients: 0.33333334326744 cup olive oil; 4 carrots, sliced; 1 onion, thinly sliced; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon ground ginger; 1 small head cabbage, sliced; 2 cloves garlic, minced; 4 small yellow potatoes, cut into bite-size cubes; 0.25 cup water

Recipe by Twin Cities from allrecipes.com

Dinner,Side Dish 1 Hr. 20 Mins.

Ingredients

4 servings

•

0.33333334326744 cup olive oil
•

4 carrots, sliced
•

1 onion, thinly sliced
•

1 teaspoon ground turmeric
•

1 teaspoon ground cumin
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1 teaspoon salt

•

0.5 teaspoon ground black pepper
•

0.5 teaspoon ground ginger
•

1 small head cabbage, sliced
•

2 cloves garlic, minced
•

4 small yellow potatoes, cut into bite-size cubes
•

0.25 cup water

Instructions

Heat oil in a large pot over medium heat. Add carrots and sauté until slightly softened, about 5 minutes. Add onion; sauté until fragrant, about 2 minutes. Add turmeric, cumin, salt, pepper, and ginger; let seasonings toast until fragrant, about 1 minute.
Stir cabbage and garlic into the pot; cook, stirring occasionally, until cabbage wilts, about 10 minutes. Stir in potatoes and water; bring to a boil. Reduce the heat to medium-low and simmer, stirring every 10 minutes, until potatoes are tender, about 30 minutes.