Moroccan Cabbage Sauté

Name: Moroccan Cabbage Sauté
Total time: 25 min
Yield: Serves 2–4
Cuisine: Moroccan
Ingredients: ⅛ teaspoon powdered ginger; 1½ pounds ground lamb; ¼ cup water; ½ teaspoon ground cinnamon; 2 tablespoons tomato paste; 2 teaspoons extra-virgin olive oil; fresh parsley and/or cilantro leaves; ½ medium head green cabbage; 2 plum tomatoes; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 medium sweet onion; 1 teaspoon salt; 3 cloves garlic; ½ teaspoon ground coriander; ¼ teaspoon ground black pepper

Faster than a Tagine

Preparation info

Serves
2–4

Difficulty
Medium
Ready in
25 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

Cabbage is one of my favorite vegetables because when it’s cooked just right, it collapses without taking it all the way to mushy, and the flavor goes from nose-crinkling to almost-sweet. This recipe is a fast sauté scented with the perfume of a Moroccan spice market: cumin, cinnamon, coriander, ginger. But these same ingredients can be dressed up with different spices to season this sauté with the local flavors of markets in Italy, Mexico, and Eastern Europe.