Atakilt Wat

A friend of mine talked about an Ethiopian restaurant she very much liked, and I realized I've never been to one. Making my own dish at home seemed like the best alternative.

Atakilt Wat (Ethiopian Cabbage and Potatoes)

Olive oil

One onion, diced

2 or more garlic cloves, minced

1 t. ginger, grated

1/2 t. ground cardamom

1/2 t. cinnamon

1/2 t. cumin

1/2 t. turmeric

1/8 t. black pepper

5 medium potatoes, peeled and diced

3 carrots, peeled and sliced thin

1/2 a head of cabbage, chopped

Salt to taste

In a frying pan over medium heat. saute the onion, garlic, and ginger until the onion is softened. Add the spices and stir until nicely coated. Add a cup of water and scrape the pan to loosen the onions, and add the vegetables. Season with salt. Cover the pot and cook over medium low until the potatoes are cooked and the carrots softened. Stir occasionally to avoid sticking or burning. Serve. Enjoy!