Moroccan Cabbage Salad with Chermoula (Zaalouk Mkaouar)

Method8 steps

1. 1

   Step 1: Have the ¼ cup ready chermoula prepared before starting. Wash the cabbage, cut it into wedges and discard the hard inner core.

   Uses 1 lb white cabbage, about one small cabbage

2. 2

   Step 2: Bring a pot of water seasoned with salt to a boil. Add the cabbage wedges from step 1 and maintain a simmer for about 10–12 minutes, checking from 10 minutes until al dente. Transfer the cabbage to a colander to drain and discard the cooking water.

   Check cabbage tenderness · 10 minUses Water, enough to simmer the cabbage · Salt, as needed to season the cabbage cooking water · Washed cored cabbage wedges

3. 3

   Step 3: When the drained cabbage from step 2 is cool enough to handle, coarsely chop it with a knife or food processor. Keep it roughly chopped or mash it coarsely, as you prefer.

   Uses Drained cooked cabbage

4. 4

   Step 4: Heat the 2 tbsp cooking olive oil in a pan over medium heat. Add all the ready chermoula, 1 tbsp tomato paste, ½ tsp ground cumin and ½ tsp cayenne. Stir and cook for 1 minute.

   Stir chermoula and spices · 1 minUses 2 tbsp olive oil for cooking · ¼ cup separately prepared chermoula paste · 1 tbsp tomato paste · ½ tsp ground cumin · ½ tsp cayenne pepper

5. 5

   Step 5: Fold the chopped cooked cabbage from step 3 into the spice-and-oil pan from step 4. Cook and stir for about 5 minutes, breaking it up further with a spatula if desired so the chermoula coats it. Taste and add a little optional extra salt if needed, then remove from the heat and let it cool.

   Stir cabbage with chermoula · 5 minUses Coarsely chopped or mashed cooked cabbage · Chermoula, tomato paste, spices and cooking oil · Extra salt, optional and only if needed after tasting

6. 6

   Step 6: Once the seasoned cabbage from step 5 has cooled, stir in the 2 tbsp white vinegar.

   Uses Cooled seasoned cabbage salad · 2 tbsp white vinegar

7. 7

   Step 7: Divide the salad from step 6 into six small side portions. Drizzle the separate 1 tsp finishing olive oil over the portions and garnish as desired with preserved-lemon rind (1) wedges, black olives and chopped parsley.

   Uses Vinegar-finished cabbage salad · 1 tsp olive oil for finishing · 1 preserved lemon rind, cut into wedges, optional garnish · Black olives, as desired for optional garnish · Chopped parsley leaves, as desired for optional garnish

8. 8

   Step 8: Serve the salad cold, slightly warm or at room temperature shortly before eating. Refrigerate any remaining portions promptly in shallow airtight containers and use within 3–4 days.

   Uses Finished cabbage-salad portions for serving or leftovers