Atakilt Wat {Ethiopian Cabbage}

Ethiopian Cabbage
Atakilt wat with socca and sautéed portobellos

I’ve made some alterations, but the core recipe is from’s Atakilt Wat. Thank you for sharing it!

This simple combination of earthy and healing food will warm your heart and fill your belly.  Typically served with basmati rice or a flatbread like injera, we sometimes use socca as our bread and serve with pineapple beets.

  • 3 T coconut oil
  • 1 large onion {diced into 1/2 to 1 inch pieces}
  • 3 cloves garlic
  • 1/2 to 3/4 inch of ginger root {grated}
  • 1/2 t turmeric powder
  • 1 T tomato paste
  • 1 pound green cabbage {about half a head} {cut into 1 to 2 inch chunks}
  • 3/4 pound gold or red potatoes {peeled and cut into 1 inch chunks}
  • 3/4 pound carrots {cut into 1 to 2 inch chunks}
  • juice from 1 lemon
  • sea salt {to taste}

Heat the oil in a large pot or iron casserole over high heat. Sauté the onion until translucent, about 10 minutes. Add the garlic and ginger, and stir for a minute or two until fragrant. Stir in the turmeric, tomato paste, cabbage, potatoes, carrots and salt. Cover, lower heat to medium-low, and cook until the thick vegetables have become tender, about 20 to 30 minutes. Stir every 5 to 10 minutes so that bits don’t stick and burn at the bottom of the pot. Adjust salt levels, if desired. Drizzle with lemon juice and let rest for 5 – 10 minutes before serving. Enjoy!


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