← Replies in Atakilt Wat - Ethiopian Cabbage Potato Carrots. Vegan Gluten-free Recipe

This has been one of my favorite veggie side dishes for going on a decade. I doubled the amount of spices. My fiancé ate half of it before I could take it to the event it was intended for. 🤣 I typically make a full head of cabbage worth and learned my lesson this go around.

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Clara Helen· 8 months ago

What would you suggest to have this side dish with? It looks delicious but I'm unsure what it would go with best :)

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Calen Fig Tree· 8 months ago

Ooo excellent question. It goes well with so many things! We enjoy it alongside lentil curries and rice, spinach and tofu saag “paneer” and rice, seared fish seasoned with similar/complementary spices, chicken as well. Naan, flatbread etc. in place of rice if that’s your thing. (I made a creamy fresh cilantro and tofu sauce recently that’s an excellent condiment for protein and roasted veggies alike) I think of food as a symphony, a poem—there are certain flavors carried throughout complementary dishes. Some repeating “sounds” and themes, some adjacent. They all harmonize to create the entire experience!