Recipe: Atakilt Wat (Ethiopian Cabbage & Potato Stew)Description: A hearty Ethiopian stew featuring cabbage and potatoes, braised low and slow for tender flavor. Perfectly spiced and suitable for vegetarian and vegan diets.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 2 tablespoon olive oil, 1 piece onion, 2 clove garlic, 1 teaspoon cumin, 1 teaspoon coriander, 0.5 teaspoon cayenne pepper, 1 piece cabbage, 3 piece potatoes, 1 cup water, 0.5 teaspoon salt, 0.25 teaspoon black pepperInstructions: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 5 minutes until translucent. Stir in 2 cloves of minced garlic and sauté for another minute until fragrant. Add 1 teaspoon of cumin, 1 teaspoon of coriander, and 0.5 teaspoon of cayenne pepper to the pot, stirring for about 30 seconds. Add 1 medium cabbage (chopped) and 3 medium potatoes (peeled and diced) to the pot, mixing well. Pour in 1 cup of water and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, stirring occasionally, until the cabbage and potatoes are tender. Adjust seasoning to taste before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: Ethiopian, stew, vegetarian, vegan, gluten-freeThis Atakilt Wat (Ethiopian Cabbage & Potato Stew) recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.