Atakilt Wat

Ingredients

• 2 Tbs extra virgin olive oil, divided
• 1⁄2 cup chopped yellow onion
• 2 Tbs minced fresh garlic
• 11⁄2 tsp berbere seasoning
• 1 tsp ginger paste (or 3⁄4 tsp minced fresh ginger)
• 1 cup chopped carrots
• 2 cups chopped boiling potatoes (such as Yukon gold)
• 4 cups roughly chopped green cabbage (about half a medium head)
• 1⁄2 tsp salt

Directions

1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and garlic and saute for 5 minutes until the onions have softened. Add the berbere seasoning and ginger paste; fry for 60 seconds until fragrant.
2. Add the carrot, potato, cabbage, and 1/2 teaspoon of salt to the pan. Cover the pan and allow to cook for 10 minutes, checking once halfway through to stir and add a splash of vegetable broth or water if needed.
3. After ten minutes, add another tablespoon of oil to the pan, stir, and turn the heat down to low. Recover the pan and cook until the potatoes are tender, about 10-15 minutes. Garnish with black pepper and cilantro..