Atkilt - Cabbage, Potato & Carrot Stew

Vegan & Gluten Free



  • 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. 

Here an easy to follow video recipe