Ethiopian Atkilt Alicha Vegetable Stew with Cabbage and Carrots

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A mild Ethiopian vegetable stew featuring cabbage, carrots, and potatoes simmered with turmeric and garlic for a soothing, wholesome dish. This Ethiopian-inspired vegetarian recipe (gluten free), ready in about 45 minutes, pairs green cabbage, chopped, carrots, sliced into 1/4-inch rounds, potatoes, peeled and diced 1/2-inch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 3 cups green cabbage, chopped
• 2 medium (about 1 cup) carrots, sliced into 1/4-inch rounds
• 2 medium (about 1.5 cups) potatoes, peeled and diced 1/2-inch
• 1 medium (about 1 cup) yellow onion, chopped
• 3 garlic cloves, minced
• 1 tbsp turmeric powder
• 1 tsp ginger, minced
• 3 tbsp vegetable oil
• 1.5 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp for garnish fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium chopped yellow onion and sauté for 7 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp minced ginger, and 1 tbsp turmeric powder; cook for 2 minutes until fragrant.
3. Step 3: Add 3 cups chopped cabbage, 1 cup sliced carrots, and 1.5 cups diced potatoes. Stir to coat vegetables with spices.
4. Step 4: Pour in 1.5 cups water, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a simmer. Cover and cook for 25 minutes, stirring occasionally, until vegetables are tender.
5. Step 5: Garnish with 2 tbsp chopped fresh parsley before serving warm with injera or bread.