← Nouns Cooking · Moroccan

Ingredients

• 600 g white cabbage (about half), shredded
• 3 tbsp Olive oil
• 2 cloves Garlic, crushed
• 1 tbsp Tomato purée (paste)
• 1½ tsp Paprika
• 1 tsp ground cumin
• 1 pinch Cayenne pepper
• 3 tbsp Coriander (cilantro), chopped
• 2 tbsp Parsley, chopped
• 1 tbsp white vinegar or lemon juice
• ½ tsp Salt
• ¼ tsp Black pepper
• 50 g black olives (optional)

Method

1. Boil or steam the cabbage for 8–10 min until soft. Drain, then press out as much water as you can.
2. Warm the oil in a wide pan over medium heat and stir in the garlic, tomato paste, paprika, cumin and cayenne for 2 min.
3. Add the cabbage, herbs, salt and pepper and cook for 10 min, stirring often, until the cabbage is dry and well coated.
4. Stir in the vinegar, taste, and serve warm or cold, topped with olives if you like.

Tips

• Squeezing the cabbage well is the secret; wet cabbage makes a bland, watery salad.
• Keeps for 3 days in the fridge as part of a spread of cooked salads.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Cooking With Alia