Atkilt Wot — Ethiopian Cabbage & Potatoes

Ingredients

• ½ head cabbage, chopped
• 3 potatoes, chunked
• 3 carrots, thick-sliced
• 1 onion, sliced
• 1 tbsp turmeric + 1 tsp cumin + ½ tsp ginger
• ⅓ cup oil
• Salt
• Injera or rice

Method

1. Soften the onion in the oil, then bloom the turmeric, cumin, and ginger 1 minute — the pot turns gold immediately; that's the dish announcing itself.
2. Add the carrots and potatoes, toss to coat, with a splash of water; cover 10 minutes.
3. Add the cabbage and salt, cover again, and steam-braise 15 minutes, stirring occasionally, until everything is tender and stained yellow.
4. No stock, no drama — the vegetables self-sauce under the lid.
5. Serve with injera as part of a spread or over rice solo. The mild, sunny corner of the Ethiopian platter — and often the first one emptied.