Fragrant And Exotic Cabbage Potato Dish Food

ATAKILT WAT RECIPE - ETHIOPIAN SPICED CABBAGE, CARROT, AND POTATOES RECIPE

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.

CABBAGE POTATO PIE

Steps:

• Preheat oven to 400°F. Place potatoes in a medium pot, pour in cold water to cover, and season with salt. Bring to a boil; reduce heat to low and cook until potatoes are fork-tender, 20-25 minutes. Drain and return potatoes to pot; add 2 Tbsp. butter.
• Meanwhile, trim very base of cabbage, then pull off outer leaves, being careful not to tear them, until you have 10 total. Cut out any tough ribs; discard. Cook leaves in a large pot of boiling salted water until tender, about 8 minutes. Transfer to a bowl of ice water and let cool. Transfer to clean kitchen towels and pat dry. Thinly slice remaining cabbage.
• Cook bacon in a 10"-diameter ovenproof skillet, preferably cast-iron, over medium, stirring occasionally, until bacon is beginning to crisp, about 6 minutes. Add sliced cabbage and onion and cook, stirring occasionally, until tender and starting to caramelize (vegetables will be golden brown), 20-25 minutes. Add vinegar, scraping up browned bits, then mix in thyme, pepper, and ½ tsp. salt. Remove from heat.
• Mash potatoes with a potato masher until soft. Whisk eggs and cream in a small bowl, then add to potatoes and mash to combine. Add bacon mixture, cheese, and ½ tsp. salt and mix well. Taste and add more salt if needed. Wipe out and reserve skillet.
• Break up 1 Tbsp. butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges of skillet. Scrape in potato mixture and spread out to the edges, flattening out evenly with a rubber spatula. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 Tbsp. butter and dot over top.
• Roast cabbage pie until lightly browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges.

ETHIOPIAN CABBAGE AND POTATO DISH (ATKILT)

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.

SAVOY CABBAGE WITH POTATOES

Steps:

• Peel potatoes and cut into 1/2-inch chunks. Cut cabbage into large squares or strips.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 15 minutes. Remove to a bowl and cover to keep warm.
• Add more water to the saucepan if necessary and return to a boil. Place cabbage in the steamer insert, cover, and steam until tender, 5 to 10 minutes.
• While the cabbage is cooking, melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add cabbage to the potatoes. Add browned butter, Taleggio cheese, Parmesan cheese, and sage; toss to coat. Season with salt and pepper.

SPICY CABBAGE, CARROT & POTATO

Steps:

• 1. In a large pan, add 1 tbsp oil and heat over medium heat. Add the onion, garlic and ginger; saute for 5 minutes until the onions have softened. Now add the berbere seasoning, tumeric and cumin and fry for 1 minute until fragrant.
• 2. Next add into the pan, the carrot, potato, cabbage, and 1/2 teaspoon of salt. Cover and cook for 10 minutes, stir once and add a little water if necessary.
• 3. Now turn the heat to low and add another tablespoon of oil to the pan, cooking until the potatoes are tender.
• 4. Season with salt and pepper (to taste) and garnish with the chopped parsley and cilantro.

CABBAGE DISH WITH ROOT VEGETABLES

Steps:

• Trim and chop the cabbage as desired; washed and pat dry.
• Sauté the onion, leek or green onions with 4 tablespoons of oil and ¼ cup of water until tender (5 minutes).
• Add to the onion ¼ cup of water, garlic, ginger, turmeric. Stir for 5 minutes.
• Add potatoes, carrots and cabbage to the sauce. Stir for 5 minutes.
• Add Italian seasoning, salt and black pepper. Stir well. Cook it for 20 minutes.
• Add sliced hot green peppers. Mix well. Remove from heat.
• Serve it cold or warm, with Injera or rice.
• P.S. You may substitute the turmeric with one tablespoon of tomato paste or ½ teaspoon of curry powder.

CABBAGE AND POTATO SIDE DISH

Steps:

• In a large nonstick skillet, saute onion, red and green pepper and garlic in butter until tender. Add hash browns; cook over high heat for 2-3 minutes. Stir in ham, cabbage, salt and pepper. Simmer for 8-10 minutes.

FRAGRANT AND EXOTIC CABBAGE/ POTATO DISH

Steps:

• Prepare all the vegetables: garlic, onion, potatoes, and cabbage. Set aside.
• Heat the oil in a huge skillet and cook the spices until the mustard seeds pop, mixing constantly.
• Add the garlic, onion and potatoes, and cook another 5-10 minutes.
• Add the cabbage, mix, cover the pan and cook over slow-medium heat for another 25 minutes, stirring occasionally to make sure it doesn't burn. (It might need a tiny bit of water to cook the potatoes well, but add only a tiny amount or the whole thing will be mushy).
• Season with salt and pepper to taste.
• Continue to cook until potatoes are cooked through.
• Add lemon juice (if desired).