ethiopian cabbage, potato and carrot sauté
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It's a vegetarian entree called Atakilt Wat in Ethiopia. Traditionally it's prepared by sautéeing the vegetables in Niter Kibbeh (spicy butter). But more recently the recipe has been upgraded and is now prepared with coconut oil or olive oil (in smaller quantity than the spicy butter) so the dish is healthier and still retains its great flavor. The berbere spice is optional for those who want an extra "kick" and pizzazz. It's usually served with plenty of Injera (Ethiopian flatbread) and Gomen Wat (Ethiopian Braised Greens). But other great side dishes are okra, steamed rice, or lentils.
yield
4 as an entree, or about 6 as a side dish
prep time
10 Min
cook time
40 Min
method
Saute
Ingredients For ethiopian cabbage, potato and carrot sauté
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2 tspolive oil
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2 clovegarlic, minced
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1 tspminced ginger
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1green chili, chopped
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1 cupchopped onion
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1/4 tspground cumin
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1/2 tspground turmeric
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1/4 tspfenugreek seeds
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1/4 tspground cardamom
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1/4 tspground cinnamon
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1/8 tspground cloves
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1 dashblack pepper
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1 cupsliced carrots
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3 mdpotatoes, cubed
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1 smgreen cabbage, chopped (about 6 cups or so)
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1/2 tspsalt
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1/2 tspberbere spice (optional)
How To Make ethiopian cabbage, potato and carrot sauté
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1Heat 1 tsp olive oil in a large skillet over medium heat. Add garlic, ginger, green chili and onion. Stir well, and cook for 5 minutes.
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2Add cumin, turmeric, fenugreek, cardamom, cinnamon, cloves and pepper. Stir, and cook another 2 minutes.
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3Add the carrots, potatoes, cabbage and salt, and stir until well blended. Cover skillet, and cook for 15 minutes, stirring occasionally.
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4Add remaining 1 tsp olive oil, reduce heat to low, cover skillet, and simmer 15 minutes longer or until potatoes are tender.
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5Serve immediately with Injera (flat bread) and Gomen Wat (Ethiopian Braised Greens).
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