Atkilt for the week
- Yield 6 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
Atkilt for the week sits in the Vegetables section of Regbie. The card serves 6 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons ghee
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 small cabbage, cored and cut into 1-inch cubes
- 4 medium carrots, cut into 1-inch rounds
- 3 teaspoons Diamond Crystal kosher salt, divided
- 1¾ pounds white potatoes, cut into 1-inch cubes (you can substitute cauliflower florets if you don’t eat potatoes—but hey, did you hear that potatoes are now Whole30-approved ?)
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Freshly ground black pepper
Method
Warm the ghee and olive oil in a large saucepan over a medium-hot burner. Once the saucepan is hot, add the onions, cabbage, carrots, and 2 teaspoons of kosher salt.
Whisk everything and then cover the pot. Leave the vegetables undisturbed for 10 minutes. (If your stove runs hot, you can turn down the heat to medium.)
After the 10 minutes have elapsed, toss in the potatoes (or cauliflower) and the remaining 1 teaspoon of salt, turmeric, and cumin. Tip in some freshly ground black pepper and stir well.
Replace the lid, decrease the heat to medium-low, and continue cooking for an additional 30 minutes or until all vegetables are fork-tender. (Using cauliflower? Check for tenderness after 15 minutes.)
Check the seasoning and adjust seasoning if needed. Plate with Doro Wat, Ethiopian Chicken Stew !
Kitchen notes
- Want to make this dish in an Instant Pot?
- Go here for the recipe!
