ATAKILT WAT - ETHIOPIAN CABBAGE POTATO CARROTS. VEGAN GLUTEN-FREE RECIPE
Atakilt Wat - Ethiopian Cabbage Potato Carrots. Easy spiced side full of amazing flavor. free of Dairy, egg, corn, soy, yeast, nut, gluten, grain.
Provided by Vegan Richa
Categories Side
Time 50m
Number Of Ingredients 16
Steps:
- In a large skillet, add 1 tsp oil and heat at medium-low. Once hot, Add garlic, ginger, chili, and onion. Mix, cook for 4 minutes.
- Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden.
- Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between.
- Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and Cook for another 15 minutes or until the potatoes are tender. *
- Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)
Nutrition Facts : Calories 259 kcal, Carbohydrate 48 g, Protein 9 g, Fat 5 g, Sodium 753 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving
ETHIOPIAN CABBAGE AND POTATO DISH (ATKILT)
This is my favorite Ethiopian vegetable dish. I created it by mixing together a few different recipes I found. Hope you like it! Serve as a side dish with injera and other Ethiopian dishes. I recommend Doro Wat - an Ethiopian chicken dish.
Provided by Twin Cities
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Saute carrots in hot oil until slightly softened, about 5 minutes. Add onion; saute until onion is fragrant, about 2 minutes.
- Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
- Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
- Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 40.5 g, Fat 18.7 g, Fiber 9.2 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 673.3 mg, Sugar 11.6 g
ATAKILT WAT RECIPE - ETHIOPIAN SPICED CABBAGE, CARROT, AND POTATOES RECIPE
This easy vegan dish is one of my favorite parts of any Ethiopian meal! Humble Atakilt Wat is made from cabbage, carrots, and potatoes spiced with fragrant Berbere seasoning. Serve it with simmered lentils and Ethiopian flatbread for an easy weeknight dinner!
Provided by The Wanderlust Kitchen
Categories Side Dishes
Time 30m
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and garlic and saute for 5 minutes until the onions have softened. Add the berbere seasoning and ginger paste; fry for 60 seconds until fragrant.
- Add the carrot, potato, cabbage, and 1/2 teaspoon of salt to the pan. Cover the pan and allow to cook for 10 minutes, checking once halfway through to stir and add a splash of vegetable broth or water if needed.
- After ten minutes, add another tablespoon of oil to the pan, stir, and turn the heat down to low. Recover the pan and cook until the potatoes are tender, about 10-15 minutes. Garnish with black pepper and cilantro.
Nutrition Facts : ServingSize 1 serving, Calories 209 kcal, Carbohydrate 34 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 379 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 6 g
CABBAGE WITH POTATOES
A side dish used by many families in the southeast. A vegetable dish on many cafe menus. The addition of potatoes blend well with the flavor of cabbage---home-style cooking at its best!
Provided by Seasoned Cook
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut cabbage in 1 inch by 3 inch pieces. Peel potatoes and cut into quarters.
- In a large saucepan bring water, bacon drippings, salt and pepper to a boil. Place cabbage and potatoes into water and simmer on low heat until cabbage and potatoes test done with the prick of a fork.
- To serve use a slotted spoon to lift out cabbage and potatoes.
ETHIOPIAN CABBAGE DISH
My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.
Provided by stamarex
Categories Side Dish Vegetables
Time 1h5m
Yield 5
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 54.1 g, Fat 22.2 g, Fiber 10.1 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 428.5 mg, Sugar 10.1 g
ETHIOPIAN CABBAGE
A delicious dish that can be served as a side or a vegetarian main course. This was found another website with minor changes.
Provided by PaulaG
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet heat the olive over medium heat; add the carrots and onion and cook in the hot oil about 5 minutes.
- Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.
- Stir in the potatoes; cover and reduce heat to medium-low; cook 15 to 20 minutes or until potatoes are soft.
Nutrition Facts : Calories 361.1, Fat 10.7, SaturatedFat 1.6, Sodium 661.7, Carbohydrate 61.9, Fiber 11, Sugar 9.8, Protein 7.8
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