Atkilt Wat

Ingredients

• 1 medium head of cabbage, roughly chopped (about 1.5 pounds or 680 grams)
• 3 medium carrots, peeled and cut into 1-inch chunks (about 12 ounces or 340 grams)
• 3 medium potatoes, peeled and cut into 1-inch cubes (about 1 pound or 450 grams)
• 3 tablespoons berbere spice blend (45 milliliters)
• 2 tablespoons tomato paste (30 grams)
• 3 tablespoons fresh minced ginger (30 grams)
• 4 cloves garlic, minced (20 grams)
• 3 tablespoons vegetable oil or niter kibbeh (45 milliliters)
• 1 medium yellow onion, diced (8 ounces or 225 grams)
• 1 teaspoon salt (5 grams)
• 1/2 teaspoon black pepper (2.5 grams)
• 1 cup vegetable broth or water (240 milliliters)
• 1/4 teaspoon cayenne pepper, optional (0.5 grams)

Instructions

1. Heat the vegetable oil in a large pot over medium heat for 1-2 minutes until it shimmers.
2. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
3. Stir in the minced ginger and garlic, cooking for 2 minutes until the raw smell dissipates and the mixture becomes aromatic.
4. Add the berbere spice blend and tomato paste, stirring constantly for 1-2 minutes to toast the spices and prevent burning. The mixture should darken slightly and become fragrant.
5. Add the potatoes and carrots to the pot, stirring to coat them evenly with the spice mixture. Cook for 2 minutes.
6. Pour in the vegetable broth and bring the mixture to a boil over medium-high heat, about 5 minutes.
7. Add the chopped cabbage and salt, stirring well. Reduce the heat to medium and simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes and carrots are fork-tender and the cabbage is soft.
8. Taste and adjust seasonings with salt and cayenne pepper if desired. The vegetables should be completely tender with a rich, spiced broth.
9. Serve hot in a bowl or on a plate lined with injera bread.