Ata-kilt Recipe

Prepare vegetables

Shred the cabbage thinly (use a knife or mandoline). Peel and julienne or shred the carrots. Peel the potatoes and cut into 1/2-inch cubes. Thinly slice the onion. Keep each vegetable in its own bowl so you can add them to the pan in stages.

If you want to avoid discoloration of the potatoes, place the cut potatoes in cold water until ready to cook, then drain and pat dry before using.

Brown potatoes

Heat a large (at least 12–14 quart) heavy-bottomed sauté pan or two 10–12 inch skillets over medium-high heat. Add 3 tablespoons vegetable oil. When shimmering, add the potato cubes in an even layer (work in batches if needed so pieces don’t steam). Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, undisturbed, 4–6 minutes until underside is golden; stir and continue cooking 6–8 minutes until potatoes are fork-tender and golden all over. Transfer potatoes to a bowl and set aside.

Cook onions

Return the pan to medium heat, add 1 tablespoon oil and 1 tablespoon butter (optional). Add sliced onion and a pinch of salt. Sauté, stirring occasionally, 6–8 minutes until soft and beginning to caramelize. Push onions to the side of the pan.

Begin carrots

Add remaining 2 tablespoons oil to the cleared space in the pan. Add carrots and cook 3–4 minutes until they begin to soften.

Add cabbage

Add shredded cabbage to the pan in batches if necessary (it will wilt down significantly). Sprinkle with remaining 2 teaspoons kosher salt, remaining 1.5 teaspoons black pepper, smoked paprika, and caraway seeds if using. Toss to combine with onions and carrots. Cook, stirring every 2–3 minutes, 8–12 minutes until cabbage is wilted but still has some bite and is lightly caramelized in places.

Return potatoes and finish

Add the cooked potatoes back into the pan and gently fold to combine. Taste and adjust seasoning. Stir in the vinegar and brown sugar/honey; sauté another 1–2 minutes to marry flavors and allow most of the liquid to evaporate so the mixture is moist but not watery.

Stir in chopped parsley and remaining 1 tablespoon butter (if using) off the heat for gloss. Transfer to a warm serving tray or chafing dish. Garnish with extra parsley and lemon wedges on the side. Serve hot as a side dish.

Make-ahead and holding: this dish can be made ahead and reheated gently over low heat with a splash of water or stock to loosen. Re-season to taste after reheating.