Atakilt Wat (Ethiopian Cabbage & Potato Stew)

Ingredients

• Cabbage

  1/2 head (400 g)

  $0.60

• Potatoes

  3 medium (350 g)

  $0.45

• Carrots

  2 large (200 g)

  $0.28

• Onions

  1 medium

  $0.22

• Garlic

  3 cloves

  $0.08

• Ginger

  1 tsp minced

  $0.05

• Olive oil

  3 tbsp

  $0.29

• Turmeric

  1 tsp

  $0.11

• Cumin

  1/2 tsp

  $0.06

• Salt

  1 tsp

  $0.00

• Black pepper

  1/4 tsp

  $0.02

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Chop the cabbage into bite-sized strips, cut the peeled potatoes into cubes, and slice carrots diagonally.

2. 2

   Warm olive oil in a wide, heavy-bottomed pot over medium heat. Sauté the sliced onion for 5 minutes until soft.

3. 3

   Add the minced garlic, ginger, ground turmeric, and cumin, stirring for 1 minute until fragrant.

4. 4

   Add the potato cubes and carrots. Sauté for 5 minutes to coat with the spiced oil.

5. 5

   Fold in the shredded cabbage, salt, black pepper, and 100 ml of water. Cover tightly with a lid.

6. 6

   Reduce heat to medium-low and simmer for 15 to 20 minutes, stirring occasionally, until potatoes and cabbage are fork-tender.