Berbere-Spiced Cabbage and Potato Stew (Atkilt) with Garlic and Turmeric

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A hearty Ethiopian vegetable stew combining tender cabbage and potatoes with warming berbere spice and turmeric. This Ethiopian-inspired vegan recipe, ready in about 55 minutes, pairs green cabbage, potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 small head (about 4 cups shredded) green cabbage
• 3 medium (about 1 lb), peeled and diced into 1-inch cubes potatoes
• 1 large, sliced thin onion
• 3, minced garlic cloves
• 2 tbsp berbere spice blend
• 1 tsp ground turmeric
• 3 cups vegetable broth
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large sliced onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 2 tbsp berbere spice blend and 1 tsp ground turmeric, stirring for 2 minutes to toast the spices.
3. Step 3: Incorporate 3 cups shredded green cabbage and 3 cups diced potatoes, stirring to coat the vegetables with the spice mixture.
4. Step 4: Pour in 3 cups vegetable broth, bring to a boil, then reduce heat to low and cover. Simmer for 30 minutes until potatoes and cabbage are tender.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Garnish with 2 tbsp chopped fresh cilantro before serving warm, ideal with injera or flatbread.