Atakilt Wat

Ingredients

• 1/2 headgreen cabbage — coarsely chopped
• 3carrots — sliced
• 3potatoes — peeled and cut into wedges
• 1yellow onion — sliced
• 3 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 1 tspground turmeric
• 3 tbspoil
• 1/2 cupwater
• 1 tspfine salt

Method

1. Start by preparing the vegetables: cut the 1/2 head of green cabbage into bite-sized pieces, peel and slice the 3 carrots into thin rounds, and peel and dice the 3 potatoes into 1-inch cubes. This ensures they cook evenly and absorb the flavors well.
2. Peel and finely chop the 1 yellow onion. In a large, deep skillet or pot, heat 3 tablespoons of oil over medium heat. Add the onion and cook, stirring occasionally, until it turns translucent and soft, about 5 minutes.
3. Mince the 3 cloves of garlic and grate 1 tablespoon of fresh ginger. Add them to the softened onions, stirring constantly for about 1-2 minutes until their aroma is released, but before they brown.
4. Sprinkle in 1 teaspoon of ground turmeric, stirring to coat the onion, garlic, and ginger mixture evenly. The turmeric will infuse the oil with its deep color and earthy flavor, creating a vibrant base for the vegetables.
5. Add the prepared cabbage, carrots, and potatoes to the pot. Stir them well to ensure each piece is coated with the turmeric mixture, which will help the vegetables absorb the flavors as they cook.
6. Pour in 1/2 cup of water and bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Cook for about 20-25 minutes, checking occasionally, until the vegetables are tender but still hold their shape. The potatoes should be easily pierced with a fork but not falling apart.
7. Once the vegetables are cooked to the desired tenderness, sprinkle with 1 teaspoon of fine salt. Stir well to distribute the seasoning evenly. Serve the Atakilt Wat warm, traditionally on an injera platter, alongside other wats.