My Ethiopian cabbage recipe (Atakilt Wat) is an easy, vegan, and gluten-free dish that I fell in love with during my time working in Addis Ababa.
01
In a skillet, add the fat and once it's hot, add spices to infuse oil.
02
Sauté the vegetables and bring them together, one step at a time.
03
Take off the heat and serve with your favorite flatbread, rice or injera.
- You can store leftovers in an airtight container in the fridge for about 4 to 5 days. - To reheat, simply pop it in the microwave for about a minute and you're good to go.