Name: Ye’atakilt Alicha (Stewed Cabbage, Potatoes, and Carrots in a Mild Sauce)
Yield: Makes 4 cups
Cuisine: Ethiopian
Ingredients: 2 teaspoons peeled and grated fresh ginger; ¾ pound thin-skinned potatoes, cut into bite-sized chunks (2 cups firmly packed); ¼ cup Ye’qimem Zeyet or extra-virgin olive oil; 2 jalapeño chiles, seeded, veined, and quartered lengthwise; ¼ teaspoon ground cardamom; 6 cloves garlic, pressed or grated (1 tablespoon); ¾ teaspoon salt, plus more if desired; ¼ pound carrots, thickly sliced (1 cup); ½ green cabbage, chopped in 1-inch pieces (7 cups); Freshly ground black pepper

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This recipe is a lot like Ye’tikil Gomen Be’karot, except it has the addition of potatoes and is cooked in the oven instead of on the stove top. The name ye’atakilt alicha refers to a mixed-vegetable stew, and the combo in this recipe (cabbage, potatoes, and carrots) is what you’ll usually find in restaurants. When I’m cooking for a crowd, this casserole is a lifesaver, since it bakes in the oven without much babysitting and frees up the stov