Ethiopian Inspired Carrots & Cabbage

A photo of an Ethiopian style carrot and cabbage dish spiced with cumin, turmeric, ginger and garlic


  • 1/2 of a small size head of cabbage
  • 2 – 3 medium sized carrots
  • 1 small onion (red, white, or yellow)
  • 3 cloves of garlic
  • About 3 tablespoons of olive oil
  • 1/2 teaspoon of ginger
  • 1/2 teaspoon of cumin
  • 1 teaspoon of turmeric


You’ll need a frying pan with a lid.

I love Atakilt Wat, which is the traditional, Ethiopian cabbage, carrot and potato dish. This is basically inspired by that. I go off the traditional recipe by not adding potatoes (sometimes I do, sometimes I don’t) and steaming the carrots just a little bit before throwing them in with the rest of the mix.

Wash and slice the carrots. Then get about 1/4 cup of water and put that and the chopped carrots in the frying pan with a lid. Set it on low heat and put the lid on. Cook them about 6 minutes. While the carrots are steaming, you wash and chop the cabbage. You’ll want to avoid the thick stems and core. Chop the leaves into bite-sized pieces. Chop the onion and garlic next. By the time you’re done chopping, the carrots will probably be steamed enough. Strain any remaining water out and set the carrots in a bowl nearby.

Next, put the olive oil in the pan along with the chopped garlic and onions. Let this sauté for about 5 minutes or so. You’ll start to smell the aroma of garlic and onions when it’s ready for the next step.

You should still have some oil in the pan. If not, add a little bit more then add in the powdered spices. Stir it, then add the cabbage. Stir that around so the spices and oil are coating the leaves. Then add the carrots and stir everything around. Put the lid back on the frying pan. Cook this down for about 15 – 20 minutes on lower heat, stirring occasionally. You’ll want the cabbage pieces to be nice and soft. Feel free to do a taste test at 15 minutes to see how they are.

Makes 2 servings. Keeps in the fridge up to a couple days.

Share This