Culinary Medicine

Atakilt Wot

Along with being beautifully vibrant, this Atakilt Wot is low in saturated fats and is a good source of iron, potassium, folate, vitamin A, vitamin C, vitamin K, and manganese.

Ingredients

  • 2 Tablespoons olive oil
  • 3 garlic cloves, minced
  • (1) 1-inch piece of ginger, grated or minced, about 1 Tablespoon
  • 1 jalapeño, minced (remove seeds for less heat)
  • 1 medium yellow onion, diced small
  • 1 Tablespoon berbere
  • 1 teaspoon turmeric
  • ½ head green cabbage, quartered and very thinly sliced, about 7 cups
  • 3 medium carrots, sliced into ¼-inch coins
  • 2 medium potatoes, diced small, about 3 ½ cups
  • ½ teaspoon salt

Directions

  1. Add oil to a large, lidded skillet set over medium heat.
  2. When the oil is hot, sauté the garlic, ginger, jalapeño, and onion for 3 minutes or until onion softens.
  3. Stir in berbere and turmeric and toast for 2 minutes, stirring occasionally.
  4. Add cabbage, carrots, potatoes, and salt and mix well to combine. Cover and cook for 15 minutes, stirring every 3 minutes to prevent the spices and potatoes from sticking to the bottom of the pan. After 15 minutes, add 1 tablespoon of water to deglaze pan. Stir, scraping the bottom.  Cover until water evaporates (about 3 mins). Repeat this step up to 4 times, taking care to not add too much water at a time or the vegetables will become soggy and the flavor with be diluted.
  5. The potatoes should be tender when poked with a fork after 20-25 total minutes. Serve immediately.
  6. Refrigerate leftovers in an airtight container for up to 5 days.
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