This recipe, taught to me by my mother-in-law, has to be one of the tastiest ways to prepare cabbage. Preserved lemons and olives add tangy flavor. Beef or goat may be substituted for the lamb.
The method of preparation is the same as for Tagine with Cauliflower.
The cooking time indicated is for a pressure cooker. Allow double the time if using a pot or Dutch oven.
Serves 4.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 1 1/2 lb. lamb or beef, cut into 2" to 3" pieces
- 1 tomoato, grated
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped or pressed
- handful of fresh parsley, chopped
- handful of fresh cilantro, chopped
- 1 1/2 teaspoons ginger
- 1/2 to 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon turmeric (or pinch of Moroccan yellow colorant)
- 1/2 cup olive oil
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- 1 head of cabbage, chopped into 1/2" wide strips
- 1 preserved lemon, quartered and seeds removed
- 1 large handful of red olives
Preparation:
Put the meat, grated tomato, onions, garlic, olive oil, parsley, cilantro, and spices into a pressure cooker or pot. Stir to mix well.
Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn the meat and brown it on all sides.
Add about three cups of water, cover the pressure cooker or pot, and increase the heat to high. If using a pressure cooker: When pressure has been achieved, reduce the heat to medium and cook for 35 minutes. If using a pot: When the liquids are boiling, reduce the heat to medium and simmer for about 1 1/2 hours, or until the meat is tender. Check occasionally to be sure there are still liquids.
When the meat has cooked, add the chopped cabbage, preserved lemon and olives. If necessary, add enough water to cover the cabbage. Rapidly simmer the cabbage, partially covered, about 15 to 20 minutes, or until the cabbage is tender and the sauce is reduced. The sauce will be a bit thinner than for other tagines.
Serve with Moroccan bread for scooping up the meat and vegetables.
