Atakilt wat or Atkilt wot is a traditional Ethiopian stir-fry dish of cabbage, carrot, potato and flavored with turmeric and cumin powder. It is simple, easy-to-cook, and nutritious. The recipe follows mainly 3 steps and takes 30 minutes to cook.
This Ethiopian cabbage dish is gluten-free and naturally vegan, but some even add niter kibbeh, a spiced clarified butter, for extra flavor.
Recently I am trying many international dishes, Ethiopian cuisines is one among those. This recipe is quite similar to Indian cabbage dishes with a unique flavor profile of its own. I adore the simplicity of this recipe. It is not spicy. You don’t require any special spices to make it. The ingredients used are probably there in your kitchen already.
It is a one-pot dish. Little extra olive oil is used to make this, which does make a difference in the taste. But if you prefer you could use less oil. It took me 30 minutes to cook this dish. However, the cooking time depends on the freshness of the veggies, the flame, and the pan used.
Atkilt wot is a comforting staple dish in Ethiopia, traditionally served as a side dish with injera (an Ethiopian crepe made with teff flour). You could also serve this along with some lentils and flatbread or rice for an easy weeknight dinner. Leftovers can be stored in the refrigerator for 2-3 days in an airtight container.
More Side Dishes
What goes in Atkilt Wot
All the ingredients can be found in your local grocery store. Here are a few details about the main ingredients you will need to make this traditional atakilt wat.
- Vegetables: cabbage is the star ingredient of this dish. In addition to cabbage, carrots and potatoes are also added. You could also add other vegetables if desired.
- Spices: turmeric powder, cumin powder, crushed black pepper
- Cooking oil: extra virgin olive oil is used. If not available, use your regular cooking oil instead. Clarified butter or ghee is a great sub as well.
[ Complete ingredients with measurements listed in the recipe card below ]
Ethiopian Cabbage Preparations Step By Step
- Heat oil in a large pan. Add in onion, green chili, carrots, and potatoes. Saute over medium flame for about 5 minutes until the onion potatoes and carrots are slightly golden.
- Add in grated ginger, garlic, turmeric powder, cumin powder, crushed black pepper, and salt. Saute for 2 minutes until fragrant.
- Add in cabbage, saute to combine, simmer the flame cover and cook for about 15-20 minutes until the vegetables are completely tender. Saute in between.
- Once ready, serve hot with your choice of meal.
Note
The vegetables should be cooked in their own juice. If they stick to the bottom, sprinkle a dash of water, stir once and continue to cook until done.
If you try this recipe, please leave a feedback and rating. You can also snap a photo and tag me @spoonofflavor on Instagram.
Recipe Card
Atakilt Wat | Ethiopian Cabbage Carrot Potatoes
INGREDIENTS ( 1 CUP = 250 ML )
- ½ head medium green cabbage chopped
- 3 medium carrots peeled and diced
- 3 medium potatoes peeled and diced
- 4 tbsp virgin olive oil
- 1 medium onion sliced
- 1 green chili slit
- 2 garlic cloves grated
- 1 inch ginger grated
- ½ tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp black pepper freshly crushed or to taste
- sea salt to taste
INSTRUCTIONS
- Heat oil in a large pan. Add in onion, green chili, carrots, and potatoes. Saute over medium flame for about 5 minutes until the onion potatoes and carrots are slightly golden.
- Add in grated ginger, garlic, turmeric powder, cumin powder, crushed black pepper, and salt. Saute for about 2 minutes until fragrant.
- Add in cabbage, saute to combine, simmer the flame cover and cook for about 15-20 minutes until the vegetables are completely tender. Saute in between.
- Once ready, serve hot with your choice of meal.
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