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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Ethiopian vegetable stew combining tender cabbage and potatoes with warming berbere spice and turmeric. This ethiopian-inspired vegan ready in about 55 minutes pairs large, sliced thin onion, minced garlic cloves, berbere spice blend 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.

Prep: 15 min Cook: 40 min Serves 5 Ethiopian cuisine 210 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Berbere-Spiced Cabbage and Potato Stew (Atkilt) with Garlic and Turmeric take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Berbere-Spiced Cabbage and Potato Stew (Atkilt) with Garlic and Turmeric?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, sliced thin onion from drying out.

Can I substitute ingredients in Berbere-Spiced Cabbage and Potato Stew (Atkilt) with Garlic and Turmeric?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Berbere-Spiced Cabbage and Potato Stew (Atkilt) with Garlic and Turmeric for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

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

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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