Red cabbage and preserved lemon tagine
- December 2005
- Serves 6
- Takes 1 hour 10 minutes to make, plus 30 minutes’ standing
This is not strictly speaking a tagine recipe, as the term really refers to the cooking pot. This red cabbage and preserved lemon tagine recipe makes a lovely Middle Eastern side dish.
- Vegetarian recipes
- 4.5g (0.6g saturated)
- 13.2g (11.8g sugar)
- 2 tbsp olive oil
- 4 garlic cloves, peeled but whole
- 2 cloves
- 1 cinnamon stick
- ½ tsp cumin seeds
- 1 medium onion, sliced
- 1 medium red cabbage, about 800g, cored and roughly chopped
- 1 large or 2 small preserved lemons
- 2 tbsp sultanas
- 2 tbsp wine vinegar or verjuice
- 1 tbsp brown sugar
- 125ml fresh vegetable stock or water
- Preheat the oven to 180°C/ fan 160°C/gas 4. Heat the olive oil in a flameproof casserole with a lid over a medium heat. Fry the garlic, cloves and cinnamon quite briskly, until the garlic starts to brown. Add the cumin and onion and stir to coat in the spicy oil. Add the cabbage and stir again.
- Halve the lemons, then discard all the soggy bits inside. Slice the skin thinly and add to the cabbage. Add the sultanas, vinegar, sugar and stock or water and stir well again. Cover and put in the oven for 50 minutes, until the cabbage has softened.
- Remove from the oven and rest, covered, for another 30 minutes. Discard the cinnamon and serve with chopped fresh coriander, if you like.
If you can’t find preserved lemons, use a fresh lemon, but add a teaspoon of chopped capers to replicate that briny sourness.
Make the cabbage, then cool and freeze for up to 1 month. Defrost in the fridge overnight then reheat gently on the hob, stirring, until piping hot throughout.
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