Make Ahead
Moroccan spiced warm red cabbage salad
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6 Reviews
Amy L.
April 3, 2025
I found this recipe from searching “red cabbage salad” and it had me at yogurt, preserved lemons and cinnamon. I made quick and uniform work on the cabbage and carrots with a food processor and the rest came together with little effort. I also subbed dried cranberries and pecans for the golden raisins and almonds; served it over brown rice and it was a delicious lunch on a wet Wisconsin afternoon. I would like to try it again as a side to lamb or a white fish…
Heather
November 2, 2014
Wow. This has great flavor. I was nervous, for some reason, about the amount of cinnamon, but it is a great component. I did add an inch or so of minced ginger to the cooking, along with a partially seeded and minced serrano pepper. So far I don't feel like it needs either feta or almonds...it's just so flavorful and crunchy right out of the skillet, mixed with fabulous yogurt sauce (and I am quick to add nuts to most things...usually to make up for a lacking in a recipe somewhere). Nothing lacking here. Delicious. Thank you for a great reason to celebrate cabbage.
Modupe
March 12, 2014
I just tried this recipe. didn't have yogurt so I used mayo instead (yuck! yes I know) I also added cayenne pepper and it turned amazing! thank you.
Meredisu
February 21, 2011
Made this twice and I loved it. Had lots of cabbage to use in the fridge and the outcome was exceptionally yummy. Thanks for the recipe!
fiveandspice
February 21, 2011
I'm so glad you liked it! It's a great way to use up cabbage, for sure.
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