This is one of my favorites as a side dish when we go out for Ethiopian food. Wat or Wot means curry or stew in Ethiopia. A lot of the side dishes have so many variations that you can adjust it to your taste buds. This is very similar to pata gobi, an Indian cabbage dish with potatoes.
The plating is usually done family-style at most Ethiopian restaurants and the injera is used as a scoop to eat. They usually do not serve the food with silverware. So to get the most authentic flavors, serve the Injera on a family platter with Doro Wat (Spicy Chicken Stew with Egg), Misr Wat (Red Lentil), Gomen Wat (Collard Greens), and Atkilt Wat(Cabbage and potatoes) with a side of tangy green salad.
Atakilt Wat – Spicy Cabbage Ethiopian
- 1 tbsp Niter Kibbeh or Ghee
- ½ Head of cabbage sliced
- 1 Onion sliced
- 2 Small carrots sliced
- 4 Small Potatoes peeled and cut into small cubes
- 2 cloves Garlic minced
- ½ tsp Ginger minced
- 1 tsp Turmeric
- ½ tsp Cumin powder
- 1 tsp Salt
- Heat butter or ghee in a large skillet on medium heat.
- Add onions, ginger, and garlic and carrots. stirring occasionally until veggies are soft.
- Stir in turmeric, and cumin and cook for a few minutes
- Add in cabbage, potatoes, salt and reduce heat and cover
- Stir occasionally until potatoes are tender.
- Add more salt per taste.
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces. This is my creation that I am sharing. If you do try the recipe, do tag me on my Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.