Ethiopian
Ethiopian Atakilt Wat
Cabbage, potato, and carrot gently steam with onion, ginger, garlic, and turmeric in this mild Ethiopian vegetable wat, each piece tender but still clearly defined.
6 servings · 20 minutes prep · 38 minutes cook
Ingredients
Aromatic Base
- 3 tablespoons neutral oil
- 1 large yellow onion, about 10 ounces, thinly sliced
- 1 tablespoon finely grated fresh ginger
- 3 garlic cloves, finely grated or minced
- 1 teaspoon ground turmeric
Vegetables
- 1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 8 ounces carrots, about 2 large, peeled and cut into 1/2-inch coins
- 1/2 cup water
- 1 1/2 pounds green cabbage, about 1/2 medium head, cored and cut into 1-inch ribbons
- 1 1/4 teaspoons Diamond Crystal kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
Directions
Sweeten the Aromatics
- Warm the neutral oil in a large pot over medium-low heat. Add the yellow onion and cook for 10 minutes, stirring often, until soft and pale gold but not browned.
- Add the ginger, garlic, and turmeric. Stir for 1 minute, until the oil is uniformly golden and aromatic.
Steam the Roots
- Add the potatoes, carrots, water, and half of the kosher salt. Bring to a simmer, cover tightly, and cook over medium-low heat for 12 minutes.
- Lift the lid and turn the roots from the bottom. They should be beginning to soften at the edges but remain firm in the centers; if the pot is dry, add only 1 tablespoon more water.
Wilt the Cabbage
- Spread the green cabbage over the roots and sprinkle with the remaining kosher salt and black pepper. Cover and cook for 10 minutes.
- Fold the wilted cabbage through the potatoes and carrots. Cook uncovered for 5 minutes, turning gently, until the potatoes are fork-tender and no watery liquid remains at the bottom. Rest off heat for 5 minutes before serving.
