Ethiopian Spiced Cabbage and Carrots Stew

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon (5g) ginger, grated 1 teaspoon (5g) ginger, grated
• 1 teaspoon (2g) turmeric 1 teaspoon (2g) turmeric
• 1 teaspoon (2g) cumin 1 teaspoon (2g) cumin
• 1 teaspoon (2g) paprika 1 teaspoon (2g) paprika
• 1/2 teaspoon (1g) cinnamon 1/2 teaspoon (1g) cinnamon
• 1/4 teaspoon (0.5g) cayenne pepper (optional, for heat) 1/4 teaspoon (0.5g) cayenne pepper (optional, for heat)
• 4 cups (400g) cabbage, thinly sliced 4 cups (400g) cabbage, thinly sliced
• 2 cups (200g) carrots, julienned 2 cups (200g) carrots, julienned
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 3g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
3. 3.
   Stir in the turmeric, cumin, paprika, cinnamon, and cayenne pepper (if using). Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the sliced cabbage and julienned carrots to the pot. Stir well to coat the vegetables with the spice mixture.
5. 5.
   Pour in the vegetable broth and season with salt to taste. Bring the mixture to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew cook for about 20-25 minutes, or until the vegetables are tender but still retain some crunch.
7. 7.
   Once cooked, remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld together.
8. 8.
   Serve the Atakilt Wat hot, garnished with fresh cilantro. It pairs perfectly with injera or steamed rice.

Treat your ingredients with care...

• Cabbage — Make sure to thinly slice the cabbage to ensure even cooking and a pleasant texture in the stew.
• Carrots — Julienne the carrots into thin strips for a visually appealing presentation and to ensure they cook evenly.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice or a splash of apple cider vinegar to the stew just before serving.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper used.
• To make the dish heartier, you can add cooked chickpeas or lentils to the stew.
• Leftovers of Atakilt Wat can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Atakilt Wat as a main course accompanied by injera, a traditional Ethiopian sourdough flatbread. Alternatively, it can be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the Atakilt Wat with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in a vibrant bowl or on a platter, allowing the vibrant colors of the cabbage and carrots to shine through.