Atkilt - Cabbage, Potato & Carrot Stew

Vegan & Gluten Free

Ingredients 4 carrots, thinly sliced 1/2 head cabbage, shredded 5 potatoes, peeled and cut into 1 inch cubes 1/2 cup olive oil 1/2 tbsp ground cumin 1/4 tbsp ground turmeric 2-3 cloves fresh garlic, minced 1-inch fresh ginger, peeled minced Berbere to taste (optional) salt as needed peppers as needed Fassica's Injera bread (gluten free or regular)

Prepare the ingredients:

• Mince the ginger and garlic.

• Thinly slice the carrots and onion

• Peel the potatoes and cut into 1-inch cubes

• Shred the cabbage

Let's get started:

1. Heat the olive oil in a skillet over medium heat

2. Add the onion and cook for for about 5-6 minutes or until it softened and becomes translucent

3. Add the carrots, garlic and ginger, and cook for another 2-3 minutes

• Optional: add 1 teaspoon of Berbere for extra flavor (buy it now).  If berbere is added, allow the ingredients to simmer together for additional 2-3 minutes before moving to step 4.(Berbere should always have plenty of time to cook before other ingredients are added )

4. Stir in the salt pepper, cumin, turmeric, and cabbage and cook another 15-20 minutes.

• Cover, lower heat to medium-low, and cook until the thick vegetables have become tender.

• Stir every 5-7 minutes so that the bits don't stick and burn

5. Add the potatoes, stir to combine, and then cover. Cook, stirring every 5-6 minutes, until potatoes are soft, 20-25 minutes

6. Taste and add salt and black pepper to taste.

Atkilt Wot (Cabbage Stew) should now be ready.  Atkilt wot is best serve with 100% teff - gluten free injera(buy it now) or basmatic rice.  Atkilt wot also goes well with Misir (Lentils Stew) or Shiro Wot.