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    Home » Recipes » African Recipes

    Published: February 3, 2020 | Last Modified: September 19, 2020 by Shruthi Baskaran-Makanju | This post may contain affiliate links. 💬 - 22 Comments

    Ethiopian Cabbage

    Dairy Free RecipesGluten Free RecipesNut Free RecipesVegan RecipesVegetarian Recipes
    Shares2.5kFacebook183Pin2.3k
    This Ethiopian, one pot, cabbage stew (i.e. Atakilt Wat or Atkilt Wot) is vegan, gluten-free, and comes together in just 30 minutes. Flavored with turmeric, it's a great way to use pantry veggies!
    Jump to Recipe Pin Recipe

    I've spent a huge part of my life working in Sub-Saharan Africa and have come to really appreciate the vast flavor palette of the continent. This Ethiopian cabbage recipe (Atakilt Wat or Atkilt Wot) is from my time in Addis - it is easy to make, and tastes absolutely delicious and hearty.

    Fresh off the stove, Ethiopian Cabbage Stew in cast iron skillet

    This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!

    This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

    Jump to:
    • 💭 Why this recipe works
    • ⭐ Origin Story
    • 📋 Traditional Atkilt Wot Ingredients
    • ♨️ How to make Atkilt Wot (Ethiopian Cabbage)
    • 👩🏽‍🍳 FAQs and Tips
    • 🍴 Serving & Storage Suggestions
    • 📖 Recipe
    • 💬 Comments

    💭 Why this recipe works

    • Vegan and gluten-free - this recipe is vegan and gluten-free and is a wholesome, hearty meal to share with your family
    • No special spices - the key is all about infusing the oil with basic spices, and using a cast iron pan to spread the heat and spices through the dish
    • Great for make-ahead - this recipe is great if you need to make a large batch ahead of time and freeze or keep in the fridge!

    ⭐ Origin Story

    You might have seen vegetarian "combos" at Ethiopian restaurants referring to yetsom beyanetu, (i.e. "a fasting of every kind"). There is a high prevalence of Orthodox Christians in Ethiopia (and Eritrea). Therefore, a vast majority of the country fasts (without meat and animal products) for a good chunk of the year. Result? Delicious vegetarian dishes, rich in protein and legumes!

    Interested in creating your own Ethiopian vegan platter at home? Check out my recipes for Misir Wot (Ethiopian red lentil stew), Shiro Wat (Ethiopian chickpea stew), and Gomen Wat (Ethiopian spiced greens).

    📋 Traditional Atkilt Wot Ingredients

    Ingredient Notes & Tips

    • I've found that green cabbage (i.e. the one you normally find in a grocery store) works best for this recipe. However, I have seen this made with Napa cabbage before too!
    • Cast iron tends to distribute the heat more evenly, and works great for cooking hearty vegetables like carrots and potatoes. I've found it also helps infuse the broth better without burning the spices. Let me know if you decide to use a different pan.
    • If you want to make it a bit spicier, you can add in a habanero pepper and/or jalapeno pepper, but this is not traditionally done.

    ♨️ How to make Atkilt Wot (Ethiopian Cabbage)

    First, add the fat and once it's hot enough, add the spices to infuse oil with the spices

    The traditional recipe uses something called Nit’ir Qibe (pronounced Nitter Kibbeh) - which is essentially spiced, clarified butter. However, this takes quite some time to make (similar to my confit garlic).

    So, in the interest of making this a quick recipe, I've used a shortcut instead by infusing olive oil. You can also use a fattier vegan oil like avocado oil!

    Bonus: taking this shortcut makes this Ethiopian cabbage recipe vegan!

    As you temper the olive oil with spices, it will turn a golden brown and bubble
    Infused olive oil before adding vegetables

    Then, sauté the vegetables and bring them together, one step at a time.

    Collage showing golden hues of root vegetables, and finally adding cabbage to dish
    First add root vegetables, then add cabbage and cook till tender

    First, add the onions to the fat and sauté until it turns translucent (or brown, depending on the type of onion you use).

    Then, you want to add the root vegetables first because it takes a while for them to cook down, whereas overcooking the cabbage will result in a mushy texture.

    So, I typically try to add the root vegetables (i.e. potatoes and carrots) first, followed at the very end by the cabbage.

    Bowl of Ethiopian Cabbage being eaten with a fork

    👩🏽‍🍳 FAQs and Tips

    Is this a really spicy dish?

    No, not inherently. If you prefer your stew-like dishes to be spicy, you can add a habanero pepper like I usually do. Or if you prefer them to be hearty with a kick, but not terribly spicy, just leave them out!

    Can I make this in an Instant Pot?

    You could. But the recipe as written only takes 30 minutes, so in some ways, it's simpler to make this on stovetop than in an Instant Pot. But if you want to use an Instant Pot, infuse the oil first using the sauté function, then add the root vegetables followed by the broth and pressure cook for 2 minutes. Release the pressure, add cabbage and sauté for another minute. You're all set. Serve and enjoy deliciousness.

    🍴 Serving & Storage Suggestions

    Traditionally, Atakilt Wat is eaten with injera (a sour crepe made of a grain called teff). Working on a recipe for that - coming soon!

    However, in the meantime, you can eat this Ethiopian cabbage recipe with any flat bread (like a solid homemade naan) or even a nice cumin-infused rice (I know, I'm Indian, can you tell?) But my favorite way of eating it? Just ladle it in a bowl and dig in. No carbs needed!

    Storage, freezing and reheating - you can store leftovers in an airtight container in the fridge for about 4 to 5 days. Or, alternatively, you can also portion into smaller airtight containers and freeze for up to 3 months! All the vegetables used here are quite hearty. Just make sure to thaw for 30 minutes before reheating on the stove.

    Have a lot of cabbage? Check out these other vegan cabbage recipes:

    • Vegan Cabbage Soup (Easy, One Pot)
    • Cabbage Fritters

    Or check out this list of 50+ amazing vegan / vegetarian cabbage recipes.

    If you enjoyed this recipe, try these other hearty African / Indian recipes:

    • Nigerian Jollof Rice
    • Authentic West African Pepper Sauce (Nigerian)
    • Vegan Efo Riro (Nigerian Spinach Stew)
    • Vegetable Korma (Veg Kurma)

    Did you make this recipe?! ⭐⭐⭐⭐⭐
    Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much

    📖 Recipe

    Fresh off the stove, Ethiopian cabbage in cast iron skillet
    Print Recipe
    5 from 24 votes

    Ethiopian Cabbage

    This Ethiopian, one pot, cabbage stew (i.e. Atakilt Wat or Atkilt Wot) is vegan, gluten-free, and comes together in just 30 minutes. Flavored with turmeric, it's a great way to use pantry veggies!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Entree
    Cuisine: Ethiopian
    Diet: Vegan
    Servings: 6 servings
    Calories: 110kcal
    Author: Shruthi Baskaran-Makanju

    Ingredients

    For Infused Oil

    • 2 tablespoon olive oil, can substitute avocado oil
    • 1 teaspoon garlic paste, or minced garlic
    • 1 teaspoon ginger paste
    • 2 teaspoon turmeric powder, divided
    • 1 teaspoon cumin powder

    For Ethiopian Cabbage Stew:

    • ½ red onion, diced (medium size)
    • 3 carrots, diced (medium size)
    • 1 potato, diced (medium size)
    • 1 cup water, or vegetable broth - see note for color differences
    • ½ cabbage, medium head (chopped finely)
    • 1 teaspoon salt
    • 1 teaspoon black pepper, freshly ground

    Instructions

    • In a cast iron skillet or Dutch oven, heat olive oil on medium flame 
    • After about 30 seconds, add garlic paste (or minced garlic), ginger paste, 1 teaspoon of turmeric, and cumin powder - be careful to add before the oil gets too hot, otherwise it will splatter!
    • Saute for 30 seconds to infuse the oil - when done, it should look dark throughout 
    • Now, add the chopped onion and saute for about 1 minute until the onion gets brown 
    • Then, add carrots, potatoes, water and turmeric and mix well to infuse with spices 
    • Cover and cook for 10 minutes on medium flame. Then, open and check if the carrots and potatoes are cooked by piercing them with a fork. If not, cook for a few more minutes until they're soft. 
    • Then, stir in the cabbage, add salt and pepper (to taste) and cook covered again until the cabbage is properly cooked, but not too long that it becomes mushy (I've found this takes roughly 5 minutes) 
    • Serve hot with rice or flatbread! 

    Video

    Notes

    • Cabbage tastes delicious even when it's cooked minimally - cooking for 5 minutes softens the cabbage but still leaves a bit of the crunch
    • Using vegetable stock or broth instead of water will result in a deeper color than a bright yellow (than if you just use water and turmeric) - both are totally okay 
    • If going the more traditional route, instead of olive oil, use a clarified butter like ghee, and add spices to it. Then, use 2-3 tablespoon of infused clarified fat instead. This is a vegan recipe, so I've used olive oil - using a clarified fat like ghee will make the recipe vegetarian but not vegan.

    Nutrition

    Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 428mg | Potassium: 414mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5169IU | Vitamin C: 38mg | Calcium: 50mg | Iron: 1mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!

    Note: This recipe was originally published on February 3, 2020 and updated on September 19, 2020 with FAQs and more tips.

    If you try this recipe, let me know! Leave a comment, rate it, and tag #urbanfarmie on Instagram or @urbanfarmie on Pinterest!

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    Reader Interactions

    Comments

    1. Tyra

      July 15, 2020 at 12:36 pm

      5 stars
      I make a similar Jamaican cabbage so this was a nice twist. I'm cooking for a family of 8 so I'm always on the hunt for new recipes. So glad to have stumbled upon your site. New subscriber 🙂

      Reply
      • Shruthi

        July 15, 2020 at 6:19 pm

        Thanks so much, Tyra! Glad you liked it 🙂 Let me know if you're ever looking for specific recipes and thanks for subscribing!

        Reply
    2. Lakshmi Neelakantan

      September 19, 2020 at 7:22 am

      5 stars
      Love this recipe, so easy and delicious! It's become a staple in our home and we love making Atkilt Wot!

      Reply
      • Shruthi

        September 19, 2020 at 6:10 pm

        Thank you so much Lakshmi! I'm so glad that it's a staple in your house 🙂

        Reply
    3. sharon

      December 09, 2020 at 2:48 am

      5 stars
      Easy and delicious! Thanks!

      Reply
      • Shruthi

        December 09, 2020 at 2:55 am

        So glad you liked it!

        Reply
    4. Jennifer

      January 27, 2021 at 11:59 am

      5 stars
      This is delicious!!

      Reply
    5. Diane Toth

      February 02, 2021 at 11:27 pm

      5 stars
      I quote often cook Ethiopian recipes. I’ve even made the bread so we can eat with our hands. Yummy

      Reply
      • Shruthi Baskaran

        February 03, 2021 at 12:00 am

        That's awesome - I love injera! 🙂

        Reply
    6. Paulina

      April 14, 2021 at 1:37 am

      What is a substitute for ginger paste?

      Reply
      • Shruthi Baskaran

        April 14, 2021 at 7:26 pm

        Hi Paulina, allspice is the most commonly found replacement (or ginger powder if that's easier) but you can also use lemon grass or galangal for similar flavor profiles if those are available!

        Reply
    7. arun ve

      May 08, 2021 at 2:05 am

      Loved the recipe

      Reply
    8. Lucy

      August 04, 2021 at 4:01 pm

      2nd time making this dish. Used sweet potatoes this time. We’ll see how we like it soon. Looks pretty

      Reply
    9. Chiseche Rachel Kapapa

      November 22, 2021 at 11:35 am

      5 stars
      it’s my second time making it. simple and delicious. thank you

      Reply
      • Shruthi Baskaran

        November 24, 2021 at 11:37 pm

        Amazing, so glad to hear!!

        Reply
    10. Douglas

      February 16, 2022 at 5:44 am

      5 stars
      Delicious dish. Flavors are bright and clean. Now how about putting out a foolproof way to injera. Ethopian food especially vegetarian dishes are spectacular. Injera is a critical bread to serve with any nothing else will do. Getting that sour, stretchy heavenly bread is hard to get right. The batter, cooking time and release from the pan are really, really trick. Any suggestions?

      Reply
      • Shruthi Baskaran

        March 10, 2022 at 7:40 pm

        I'm working on a recipe for injera! The best version so far has involved a 96-hour fermentation (!) so I'm trying to see if I can mimic the fermentation process in a slightly shorter time frame. Stay tuned please! Thank you 🙂

        Reply
    11. Kelly

      April 01, 2022 at 4:52 am

      5 stars
      Just made this tonight! Very good. Much better than Western cabbage recipes I've made.

      Reply
    12. Barbara

      January 07, 2023 at 2:27 pm

      What would u suggest for a little more protein keeping it vegan? Maybe chick peas?

      Reply
      • Shruthi Baskaran-Makanju

        January 07, 2023 at 7:43 pm

        Chickpeas would work great in this recipe! I would suggest using cooked chickpeas, added alongside the cabbage!

        Reply
    13. Tanya

      January 19, 2023 at 10:09 pm

      5 stars
      Literally, I just made this, and it is delicious. My sister is visiting from Chicago, and she absolutely loves it. Thanks for sharing!!

      Reply
      • Shruthi Baskaran-Makanju

        January 22, 2023 at 6:10 pm

        Thank you so much! So glad you liked it!

        Reply

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    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

    Read more →

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    Dairy free
    Gluten free
    Nut free
    Vegan
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