Ataklit Wat (Ethiopian Cabbage Stew)
A warmly spiced cabbage stew that brings new flavors and cultures to the pantry rotation.
Adapted from a recipe by Capital Area Food Bank. Cabbage and canned carrots, slow-simmered with turmeric, cumin, ginger, and garlic — a warmly spiced stew, ready to eat over rice, with bread, or on its own.
Steps
- 1
Cabbage, chopped
Canned carrots
1 cup water or broth
Empty the cans into the Crock-Pot with the chopped cabbage and water. Stir once.
- 2
Turmeric
Cumin
Ginger
Garlic (ground/powdered, any amount on hand)
Add the spices and stir to coat the vegetables.
- 3
—
Set to low and cook 5–6 hours, unattended.
- 4
Salt
Pepper
Season to taste and serve over rice, with bread, or on its own.
Make it yours
This is a wonderfully inexpensive way to add some richness to your life — new flavors from another culture, and genuinely easy to make. Cabbage is always readily available, and I think we could all use more exciting ways to cook it; a little variety like this adds real quality to your day, not just food on the table. Try the fully fresh-vegetable version — fresh onion, garlic, ginger, and potato — for weeks when produce is available from your local food pantry.