Ethiopian Cabbage (also known as Atkilt Wot)

Comforting and delicious!

Ingredients

• 2 medium Cabbage Heads, roughly chopped

• ½ Tsp. Cumin

• 1 Tsp. Turmeric

• 6 medium Carrots, peeled and cut into 1 inch thick chunks

• 4 Yellow Potatoes, cut into 2 inch thick chunks

• 1 Stick of Vegan Butter, you can substitute with regular butter to make it vegetarian

• 6 cloves of Garlic, minced

• 1 Thumb Sized Ginger, minced

• 2 Yellow Onions, diced

• 2 Tbsp. Olive Oil

• Salt to Taste

Instructions

1. Prepare all the vegetables - carrots, potatoes, cabbage, garlic, ginger, and onions.

2. In a large pot, add in oil and ½ of the stick of butter, on medium heat. The oil will prevent the butter from burning.

3. Once the butter has melted, add in the onions, ginger, garlic, and the other ½ of the stick of butter. Saute until the onions are translucent. Continue to stir frequently to prevent the garlic and ginger from burning.

4. Next add in the turmeric and cumin into the pot. Mix well to incorporate the seasonings, for at least 2 minutes.

5. Now add in the cabbage, carrots, potatoes, and salt. Continue to mix until all the vegetables have been coated with the seasoning.

6. Cover the pot, and continue to cook on medium-low heat. Stir frequently as the cabbage wilts. Add additional salt if needed.

7. When the carrots and potatoes are tender, soft enough to poke with a fork, turn off the heat. I served this over rice with the Misir Wat (Ethiopean Lentils) - click here for the recipe - Enjoy!