Atakilt Wat (Ethiopian Cabbage)

Ingredients

• 1 small head of cabbage, thinly sliced
• 3 medium carrots, cubed
• 1 large potato, cubed
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 cloves garlic, minced
• 3cm ginger, grated
• Salt and pepper to taste
• ½ cup water (adjust as needed)

Preparation

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger. Sauté for 1–2 minutes till the ginger and garlic become fragrant.
2. Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until the onion becomes translucent.
3. Add turmeric powder and cumin powder and fry for 1–2 minutes.
4. Add potato and carrot, along with water and mix well to combine with other ingredients.
5. Cover and cook for 10 minutes until the vegetables become fork-tender. If the vegetables are not tender cook for a few more minutes.
6. Now add the sliced cabbage leaves and combine them with other ingredients. Cook for about 10 minutes. Make sure the cabbage is still crunchy and does not turn mushy.
7. Season with salt and pepper.
8. Turn off the heat and serve hot.