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)
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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