Atakilt Wat (Vegetable Stew) with Brown Rice

Instructions

1. 1Peel the 2 medium potatoes and cut them into 2.54 cm (2.5 cm) cubes. Peel the 2 medium carrots and cut them into 1.27 cm (1.25 cm) thick rounds. Remove the core from the 1/2 head of cabbage and shred it into 2.54 cm (2.5 cm) wide strips. Peel and finely dice the 1/2 medium red onion. Peel and mince the 2 cloves of garlic. Peel and finely grate the 1 teaspoon of ginger.
2. 2Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat, until the oil shimmers (approximately 162.8-176.7°C / 160-175°C). Add the finely diced 1/2 medium red onion and cook, stirring occasionally, for 5-7 minutes, until it softens and becomes translucent.
3. 3Add the minced 2 cloves of garlic and the finely grated 1 teaspoon of ginger to the pot. Cook for 1 minute, stirring constantly, until fragrant, being careful not to let the garlic brown.
4. 4Add the 2.54 cm (2.5 cm) cubed 2 medium potatoes, the 1.27 cm (1.25 cm) thick round 2 medium carrots, and the 2.54 cm (2.5 cm) wide shredded 1/2 head of cabbage to the pot. Stir in the 1/2 teaspoon of turmeric powder until all vegetables are evenly coated.
5. 5Add 1/2 cup of water to the pot. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid and reduce the heat to low, maintaining a gentle simmer (approximately 93.33-98.89°C / 95-100°C), for 25-30 minutes, or until the potatoes and carrots are tender when pierced with a fork and the cabbage is soft.
6. 6Serve the hot Atakilt Wat immediately over the 1 cup of brown rice.

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