Ethiopian Cabbage – Immaculate Bites

Ethiopian Cabbage is a healthy combination of crunchy cabbage, tender carrots, and potatoes infused with deep, earthy spices. Absolutely delicious, vegan, and naturally gluten-free!

Serving up amazing Ethiopian cabbage with the perfect spice

Is This Atakilt Wat?

Atakilt wat is an Ethiopian stew with cabbage, potatoes, and carrots with deliciously earthy spices. However, it was my inspiration for this recipe. Is it one hundred percent authentic? I can’t say because, number one, I’m not from Ethiopia, and number two, I’ve adapted it to my tastes and preferences, but it’s fairly close to an authentic atakilt wat.

Perfecting Cooked Cabbage

I seldom eat cabbage in restaurants because it tends to end up on my plate overcooked. Once it gets overly mushy (and pungent to boot!), I’m out. In my humble opinion, cabbage is best cooked briefly, leaving it tender but still a tad crunchy and not too smelly.

So that’s the key to this recipe! It can be tempting to toss all the veggies in the pan at once, but resist the urge! You’ll want to add the cabbage at the end, after the carrots and potatoes are tender.

How to Make Ethiopian Cabbage

Saute – In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onions and saute them for a few minutes. Then, add the carrots, potatoes, and tomatoes.
Spices – Next, stir in all the spices: garlic, cumin, smoked paprika, curry, white pepper, cayenne pepper, and salt.
Simmer everything for about 5 minutes, stirring occasionally to prevent burning.
Cook – Pour about 1 cup of water into the saucepan, adding more as needed. Continue simmering for 10-15 minutes or until the potatoes are almost tender.
Cabbage – Finally, add the cabbage and green peppers and stir. Continue cooking for about 5 minutes.
Serve – Taste test and adjust the seasonings as needed. Serve hot.

Tips and Tricks

If your veggies start sticking at any point while cooking, add a splash of water or vegetable broth as you saute.
You can, in fact, sub the water in this recipe for broth, which will add a little more flavor. Some people even like to double up on broth, turning this dish into more of a stew than just sauteed veggies.
Technically, you can freeze Ethiopian cabbage, but I prefer not to. I find the potatoes get mealy and the cabbage a little too mushy for my taste.
Add a can of lentils with all the liquid instead of water for a vegan entree. Thanks, Ian.
Toss in some leftover roasted chicken, beef, or pork for a non-vegetarian one-pot meal.

Make-Ahead Instructions

How can you save time even if you don’t want to freeze it? I like to make this a day ahead.

To do so, I cook everything except the cabbage. I chop the cabbage while the other veggies are cooking and then let them cool. I store the veggies and the cabbage separately in the fridge and simply heat the cooked veggies on the stovetop the next day. Add the cabbage and let it cook until just tender, which only takes a few minutes.

Make Ethiopian Cabbage a Whole Meal

You can certainly pair this lovely dish with Ethiopian chicken stew as a side, but it can easily be your main course, too. I like to cook a side of steamy jasmine rice and homemade bread – injera is perfect – and call it dinner! Maybe some kashata for a dessert twist.

More Recipes for Voracious Vegans

By Imma

Watch How to Make It

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This blog post was originally published in January 2017 and has been updated with additional tips, new photos, and a video

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Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

African

Heat oil over medium heat in a large saucepan or Dutch oven.
Add the onions and let them saute for a minute or two, then add the carrots, potatoes, and tomatoes.
Stir in the spices: garlic, cumin, smoked paprika, curry, cayenne pepper, salt, and black pepper.
Simmer for about 5 minutes, stirring occasionally to prevent burning.
Pour about 1 cup of water into the saucepan (add more as needed). Simmer for 10-15 minutes until the potatoes are almost tender.
Finally, add cabbage and green pepper, stir, and continue cooking for about 5 minutes.
Adjust for seasonings. Serve hot.

If you want to freeze it, you may want to leave the potatoes out and add them later.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.