Easy Ethiopian Atkilt Wot with Tender Cabbage, Potatoes, and Carrots
Atkilt Wot is a comforting Ethiopian-style vegetable stew of tender cabbage, potatoes, and carrots. This beginner-friendly version uses turmeric, ginger, garlic, and mild green chile for warm flavor without overwhelming heat.
Servings 4
Ingredients
- 2 tablespoons neutral oil such as avocado, canola, or vegetable oil (30 mL)
- 1 medium yellow onion finely chopped, about 1 1/2 cups (225 g)
- 3 garlic cloves minced (9 g)
- 1 tablespoon finely grated fresh ginger 6 g
- 1 small jalapeño or serrano chile seeded and finely chopped, optional (about 15 g)
- 1 teaspoon ground turmeric 3 g
- 1/2 teaspoon ground cumin 1 g
- 1 teaspoon kosher salt plus more to taste (6 g)
- 1/4 teaspoon ground black pepper 0.5 g
- 1 pound Yukon Gold or red potatoes cut into 3/4-inch pieces (454 g)
- 3 medium carrots cut into thin half-moons (225 g)
- 1/2 medium green cabbage cored and thinly sliced, about 6 cups (680 g)
- 1/2 cup water or low-sodium vegetable broth 120 mL
Instructions
- Warm the oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook, stirring often, until softened and lightly golden, about 8 to 10 minutes.
- Stir in the garlic, ginger, optional chile, turmeric, cumin, salt, and black pepper. Cook for 30 seconds, just until fragrant.
- Add the potatoes and carrots, tossing them well in the spiced onion mixture. Add the water or vegetable broth and bring it to a gentle simmer.
- Pile in the cabbage, cover the pot, and cook for 10 minutes. The cabbage will shrink substantially as it steams.
- Uncover, stir everything together, cover again, and cook for 10 to 15 minutes more, stirring once or twice, until the potatoes and carrots are tender and most of the liquid has cooked away. Add a small splash of water if the pot becomes dry before the vegetables are done.
- Taste and adjust the salt. Serve hot as a vegetable side dish, or spoon it over rice with a protein or lentils for a simple meal.