ethiopian cabbage

Cabbage, albeit a versatile veggie, rarely shines so bright as it does in this Tikil Gomen recipe--a spicy, flavor-loaded, Ethiopian style preparation of velvety cabbage sauteed with carrots and potatoes.

Tikil Gomen (Ethiopian Cabbage with Carrots and Potatoes) Recipe

red onion ((finely diced))

garlic

potatoes

carrots

tbsp berbere

turmeric

cabbage

Salt

jalapeño peppers

Heat a wok and add the niter kibbeh. Add onions with some salt and saute over medium heat until onions are soft.

Stir garlic into the onions and continue sauteing for another minute. Stir in the carrots and potatoes.

Add the berbere and turmeric to the veggies and mix them together. Cover the wok and cook for 10 minutes over medium-low heat or until potatoes and carrots are nearly cooked. Stir frequently to ensure nothing sticks or burns.

Add the cabbage to the wok and mix it in. Cover and cook the veggies for another 10-15 minutes over gentle heat, stirring occasionally, or until the cabbage is very soft and the carrots and potatoes are cooked through. You don&#39;t need to add water because the cabbage will express enough liquid.

Stir in the sliced  jalapeño peppers. Add more salt if needed and turn off heat.

My Ethiopian cabbage recipe (aka Atakilt Wat) is a one pot, vegan and gluten-free stew that will transport you to Addis. Made with warm spices and pantry veggies, it&#039;s a flavor explosion that&#039;s ready in just 30 minutes.

Ethiopian Cabbage

olive oil oil

garlic paste (substitute minced garlic)

ginger paste

turmeric powder (divided)

cumin powder

½ red onion (diced (medium size))

carrots (diced (medium size))

potato (diced (medium size))

water (substitute vegetable broth

½ cabbage (medium head (chopped finely))

salt

black pepper (freshly ground)

Heat oil

In a cast iron skillet or Dutch oven, heat olive oil on medium flame 

Add aromatics

After about 30 seconds, add garlic paste (or minced garlic), ginger paste, half the turmeric, and cumin powder - be careful to add before the oil gets too hot, otherwise it will splatter!

Saute

Saute for 30 seconds to infuse the oil - when done, it should look dark throughout 

Add onions

Now, add the chopped onion and saute for about 1 minute until the onion gets brown 

Add veggies

Then, add carrots, potatoes, water and turmeric and mix well to infuse with spices 

Cover, cook

Cover and cook for 10 minutes on medium flame. Then, open and check if the carrots and potatoes are cooked by piercing them with a fork. If not, cook for a few more minutes until they&#39;re soft. 

Add cabbage

Then, stir in the cabbage, add salt and pepper (to taste) and cook covered again until the cabbage is properly cooked, but not too long that it becomes mushy (I&#39;ve found this takes roughly 5 minutes) 

Serve hot

This is a fantastic recipe, its hard to find ethiopian recipes online. I'm going to try a lentil dish to go with it! Someday I'll make injeera... thanks for the recipe!!!

This is a wonderful mix of ingredients.  I enjoyed it, but if I were to make it again I would triple the ginger, tumeric and garlic.  I thought it lacked flavor.

Tasted super good and very easy to make! Wasn't spicy, but there was a ton of flavor, which is great since I'm pretty bad at eating spicy food.

Delicious!  Second time making it and will not be my last time!   Soooooooo good. Also made your Misir wat which was equally good.  Now if I could nail down the injera. First attempt tasted okay but no where near it needs to be and not very pretty. Any tips for nail injera?

Very good and balanced I would make this anytime for a general side or even as something to put a steak on top of. It was really good!

Very nice.

I found using more water/broth makes for a nicer stew. The 1 cup wasn't enough for the amount of vegetables. Perhaps 1 cup of water + 1 cup of vegetable broth and reduce slightly? And double up on the seasonings.

I also tried it with a Lebanese 5-spice blend rather than just cumin, and it turned out wonderful. Although that takes away from the authenticity I'm sure.

Easy to prepare and absolutely delish. I added sweet peppers (as I had on hand) and hot pepper flakes as I prefer spicy. Excellent recipe!

https://content.jwplatform.com/videos/qVuHBLZY.mp4

This Ethiopian, one pot, cabbage stew (i.e. Atakilt Wat or Atkilt Wot) is vegan, gluten-free, and comes together in just 30 minutes. Flavored with turmeric, it's a great way to use pantry veggies!

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Ethiopian Cabbage

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