Ethiopian cabbage and potatoes (atakilt wat)
Gently spiced Ethiopian cabbage, carrots and potatoes cooked with turmeric and ginger until soft and sweet, spooned over rice.
- 50 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $1.43 a serving
- 500 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 carrots, sliced into coins
- 1 lb Yukon Gold potatoes, cut into 1-inch cubes
- ½ head green cabbage, sliced
- 1 jalapeño, sliced (optional)
From your pantry
- 3 cups water
- 2 tsp salt, divided
- 3 tbsp vegetable oil
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ½ cup water
- ½ tsp black pepper
Each serving has about 500 calories, 10 g protein, 92 g carbs and 11 g fat, and costs about $1.43 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No yellow onions? White onions or red onions work.
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No green cabbage? Red cabbage or coleslaw mix works.
Steps
Tap an underlined word for a quick explanation.
Bring the rice, 3 cups water and ½ teaspoon salt in a .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, turn to low and cook 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
Heat the oil in a large pot with a lid over medium heat. Cook the onion until soft, about 5 minutes.
Medium heatTimer: 5 min
Stir in the garlic, ginger, turmeric and cumin for 1 minute, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
Add the carrots, potatoes, ½ cup water and 1 teaspoon salt. Cover and cook over medium-low for 10 minutes.
Medium heatTimer: 10 min
Add the cabbage and the last ½ teaspoon salt, cover and cook, stirring now and then, until everything is tender, 12 to 15 minutes.
Medium heatTimer: 13 min
Dolly’s tip: If the pot looks dry before the potatoes are soft, add a splash of water.Stir in the pepper and serve over the rice with jalapeño slices if you like heat.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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