Cabbage with preserved lemon

Name: Cabbage with preserved lemon (Kouar m’charmel)
Yield: Serves 6–8 in a mixture of starters
Cuisine: Moroccan
Ingredients: 100 ml (3½ fl oz) water; 1 white cabbage, tough core removed, sliced thinly; 1 tsp ground cumin; 1 tsp ground black pepper; 3 garlic cloves, peeled and crushed; leaves from a small bunch of coriander, finely chopped; 1 preserved lemon, finely diced; 2 tbsp olive oil; salt

Kouar m’charmel

Preparation info

Serves
6–8
in a mixture of starters

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

An alternative preparation for this starter salad would be to add a tablespoonful of sugar while sautéing at the end to capture the salty-sweet character of Moroccan food.

Ingredients

1 white cabbage, tough core removed, sliced thinly
100 ml (3½ fl oz) water

Africa
Morocco
Fez
Starter
Mediterranean
North Africa
Gluten-free
Vegan

Method

Boil the cabbage in the salted water in a covered saucepan over a medium heat for 20 minutes until soft. Remove from the heat and drain.
Heat the olive oil in a frying pan over a medium heat. Add the cumin, pepper, garlic and coriander and sauté for several minutes. Stir in the lemon. Mix in the cabbage. Serve at room temperature.