Ethiopian Cabbage and Potato Dish (Atkilt) Popular Recipes

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Ethiopian Cabbage and Potato Dish (Atkilt)

"This is my favourite Ethiopian vegetable dish. I created it by way of mixing together a few different recipes I observed. Hope you want it! Serve as a side dish with injera and other Ethiopian dishes. I advocate Doro Wat - an Ethiopian chicken dish."

Ingredients :

1/three cup olive oil
4 carrots, sliced
1 onion, thinly sliced
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon floor cumin
half teaspoon floor black pepper
1/2 teaspoon ground ginger
1 small head cabbage, sliced
2 cloves garlic, minced
4 small yellow potatoes, cut into chew-size cubes
1/four cup water

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H5M

Heat olive oil in a big pot over medium warmth. Saute carrots in warm oil till slightly softened, approximately 5 minutes. Add onion; saute till onion is aromatic, about 2 mins.
Season carrot mixture with turmeric, cumin, pepper, and floor ginger; stir and allow the seasonings toast until aromatic, about 1 minutes.
Stir cabbage and garlic into the carrot mixture; cook, stirring on occasion, until the cabbage wilts, about 10 mins.
Stir potatoes into the cabbage aggregate. Pour water into the pot and stir. Bring the liquid to a boil, reduce warmness to medium-low, and prepare dinner at a simmer, stirring each 10 minutes, until the potatoes are tender, about half-hour.

Notes :

You can lessen the very last cooking time by means of slicing the potatoes smaller.
Reynolds® Aluminum foil may be used to keep food moist, prepare dinner it frivolously, and make clean-up less complicated.

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