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Atakilt Wat (Ethiopian Cabbage and Potatoes)

Ethiopian · Side · Easy

Atakilt Wat (Ethiopian Cabbage and Potatoes)

Total
55 min
Prep
20 min
Serves
4
Calories
230
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Cabbage, carrots and potatoes steam in a turmeric-tinted pot, turning tender and sweet in this mild Ethiopian vegetable stew.

Vegetables supply most of the moisture in Atakilt Wat (Ethiopian Cabbage and Potatoes). A covered pot lets the cabbage soften around potato chunks while the carrots keep enough shape to give each serving a little contrast.

Cut the potatoes smaller than the cabbage pieces so everything finishes together. This Ethiopian side should be tender and lightly coated with its own juices, rather than floating in a large quantity of broth.

MildSavoryHeartyOne PotBudgetVeganVegetarianGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Heat the vegetable oil in a large lidded pot over medium heat. Cook the onion and carrot for until the onion is soft.

  2. Stir in garlic, ginger, turmeric and cumin for until fragrant. Add potato, cabbage, salt and water and turn everything through the seasoned oil.

  3. Cover and cook over low heat for , folding gently halfway through, until the potato is tender and the cabbage has collapsed.

  4. Uncover and cook for over medium-low heat until excess liquid evaporates. Lift the vegetables gently with a broad spoon to keep the potato pieces intact.

Forkue tips

  • Use waxy yellow potatoes if possible; they hold their edges while the cabbage becomes soft.

Storing and reheating

Refrigerate for up to 4 days. Reheat covered with a spoonful of water, lifting rather than stirring vigorously so the potatoes do not turn to mash.

Kitchen gear

Lidded potTop picks on Amazon
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Nutrition per serving, estimated

230Calories
5gProtein
32gCarbs
10gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Atakilt Wat (Ethiopian Cabbage and Potatoes): FAQ

Can I leave out the potatoes?

Yes, but the result becomes a lighter cabbage side. Reduce the water and check the vegetables earlier because there is less starch to absorb the liquid.

Why did the vegetables scorch?

The heat was too high or the lid let too much steam escape. Use low heat and check the bottom of the pot when turning the vegetables.

How do I store and reheat Atakilt Wat (Ethiopian Cabbage and Potatoes)?

Refrigerate for up to 4 days. Reheat covered with a spoonful of water, lifting rather than stirring vigorously so the potatoes do not turn to mash.

How long does Atakilt Wat (Ethiopian Cabbage and Potatoes) take?

About 55 min in total: 20 min prep and 35 min cooking.

What do I need to make Atakilt Wat (Ethiopian Cabbage and Potatoes)?

The key ingredients are cabbage, potato, carrot, onion, garlic and ginger, plus pantry basics.

Any tips for Atakilt Wat (Ethiopian Cabbage and Potatoes)?

Use waxy yellow potatoes if possible; they hold their edges while the cabbage becomes soft.

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