Delight in the flavors of Ethiopia with this simple yet exotic Ethiopian Cabbage dish. This Atakilt Wat is a blend of cabbage, carrots, and potatoes, perfectly spiced with Berbere, making for an irresistible weeknight dinner and it is ready in 30 minutes!
I absolutely adore Ethiopian food. One of my favorite places to eat in town is this little Ethiopian restaurant. First of all, there’s just something amazing about someone telling you it’s okay to eat with your hands. This might be why I also love Moroccan food so much. And also, because it tastes so darn good.
But about the Ethiopian food: it is so fun to grab a piece of injera (Ethiopian flatbread, which I don’t know how to make, so I just used store-bought naan and used it to scoop up warmly spiced red lentil stew (misir wot), spicy slow-cooked kale (gomen), and, of course, berbere-spiced cabbage, carrots, and potatoes (atakilt wat).
Table of Contents
Reasons To Love Ethiopian Cabbage
- I love that this Ethiopian Cabbage gives a unique taste experience with its blend of spices like Berbere.
- Packed with healthy vegetables like cabbage, carrots, and potatoes, it’s a nutrient-rich meal.
- Atakilt Wat is easy to make. Its simplicity in preparation is perfect for a hassle-free meal.
Recipe Ingredients
- Green Cabbage: Mild and slightly sweet, cabbage adds a fresh, crisp texture.
- Yukon Gold Potatoes: Potatoes provide a soft, creamy texture, absorbing the spices well and adding heartiness to the meal.
- Berbere Seasoning: Berbere seasoning is a spice blend that offers a warm, earthy, and slightly spicy taste, giving the dish its distinctive Ethiopian flavor. If you’re feeling frisky, you can also make your own spice blend using this recipe from Cate over at Girl Cooks World. I’ve used her recipe before, and it turned out great! Just don’t skip out on the Fenugreek – Berbere just isn’t Berbere without it.
See the recipe card for full information on ingredients and quantities.
Variations
- Olive Oil Variation: Substitute the olive oil with ghee, a clarified butter commonly used in Indian cooking, to give the Ethiopian Cabbage a rich, buttery flavor. This non-vegan option adds depth to the dish. Ghee is known for its nutty taste and high smoke point.
- Add Chicken Broth: Enhance the flavor of Ethiopian Cabbage by using chicken broth instead of water or vegetable broth. This adds a savory depth and richness to the dish, ideal for those who are not strictly vegetarian.
How to Make Ethiopian Cabbage
Step #1: 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 sauté for 5 minutes until the onions have softened. Add the berbere seasoning and ginger paste; fry for 60 seconds until fragrant.
Step #2: Add the carrot, potato, cabbage, and ½ 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.
Step #3: 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.
Expert Tips
Quality of Ingredients: Start with the freshest vegetables you can find. The flavor of this dish relies heavily on the inherent sweetness and earthiness of its components. Fresh, organic produce can make a significant difference.
Berbere Spice Mix: Berbere is the heart of Ethiopian cuisine and varies greatly in heat and composition. If possible, use an authentic Ethiopian Berbere blend or make your own from scratch for a more authentic flavor. Adjust the amount based on your heat preference, as berbere can be quite spicy.
Low and Slow Cooking: While the recipe suggests a cooking time of about 25 minutes, don’t hesitate to extend this if your vegetables aren’t perfectly tender. Cooking the dish on a lower heat for a longer period can enhance the melding of flavors without risking burning the spices.
Frequently Asked Questions
Adding ½ teaspoon turmeric powder and ¼ teaspoon ground cumin enhances the dish with earthy, warm flavors and a golden color.
Chop them into even, bite-sized pieces to ensure they cook uniformly.
Storage Info
You can store Ethiopian Cabbage leftovers in an airtight container in the fridge for up to 5 days, retaining its flavor and texture. To freeze, place airtight containers or freezer bags for up to 3 months.
For reheating, thaw it in the fridge if frozen, then warm it in a microwave or on the stovetop over medium heat until heated through. Stir occasionally to ensure even reheating and to maintain the dish’s texture.
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Ethiopian Cabbage (Atakilt Wat) Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 tablespoons extra virgin olive oil - divided
- 1/2 cup chopped medium onion - yellow onion
- 2 tablespoons minced fresh cloves garlic
- 1 1/2 teaspoons berbere seasoning
- 1 teaspoon ginger paste - or ¾ teaspoon minced fresh ginger
- 1 cup chopped medium carrots
- 2 cups chopped boiling potatoes - such as Yukon gold
- 4 cups roughly chopped green cabbage - about ½ a medium head of cabbage
- 1/2 tsp salt
Instructions
- 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 sauté 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 ½ 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.
NOTES
Nutrition
Delicious! This was my second time making it, and it definitely won’t be my last. Sooooo good. Can’t wait to try more recipes from you!
This is a family favorite!
Beth, thank you for the comment and the 5 star rating! So glad you love it!
My vegetarian sister shared this recipe with me. It smells amazing. It was easy and delicious. A bit spicy for me, so I’ll cut back the berbere a little next time. We had over basmati rice. Yum!!!
This was FANTASTIC! I parboiled and fried the potatoes separately so they’d be crispy, and used a homemade derivative of berebere that swaps the red chilies and paprika for some homemade chili powder, so it wasn’t spicy. Also used red instead of yellow onion. This will *definitely* become my go-to recipe for using up leftover cabbage!