Ethiopian Cabbage Stew By Urban Farmie
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!
FOR INFUSED OIL
2 tbsp olive oil, can substitute avocado oil
1 tsp minced garlic
FOR ETHIOPIAN CABBAGE STEW:
½ red onion, diced(medium size)
3 carrots, diced (medium size)
1 potato, diced(medium size)
1 cup wateror vegetable broth
½ cabbage, medium head(chopped finely)
1 tsp salt
1 tsp black pepper, freshly ground
CategoryOne Pot, Breakfast, Dinner, StewsCuisineEthiopian Recipes, East African RecipesCooking MethodMain Course, Stews
Ingredients
FOR INFUSED OIL
2 tbsp olive oil, can substitute avocado oil
1 tsp minced garlic
FOR ETHIOPIAN CABBAGE STEW:
½ red onion, diced(medium size)
3 carrots, diced (medium size)
1 potato, diced(medium size)
1 cup wateror vegetable broth
½ cabbage, medium head(chopped finely)
1 tsp salt
1 tsp black pepper, freshly ground
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