Make Ahead

Moroccan spiced warm red cabbage salad

December 17, 2010
5 Ratings
  • Serves 6-8
Author Notes

What can I say? I'm the cabbage lady. Anyways, here is the delicious results of some more experimentation with cabbage. —fiveandspice

What You'll Need
  • 1 medium-large head of red cabbage, cored and sliced finely
  • 1 medium carrot, peeled and shredded
  • 1 red onion, finely diced
  • 1/2 cup (loosely packed) golden raisins
  • 3 tablespoons olive oil
  • 1/4 cup thick (Greek style) plain yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon honey (plus a little more if desired)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 2 teaspoons minced preserved lemon (optional but recommended)
  • salt and pepper to taste
  • 1/4 cup toasted almond slivers
  • 1/4 cup crumbled feta, optional
  1. Whisk the yogurt, honey, spices, preserved lemon, lemon juice and 1 Tbs. olive oil in a small bowl. Let stand for about 30 minutes to mingle the flavors.
  2. Heat 2 Tbs. olive oil in a large frying pan over medium heat. Add in the onion and cook until softened, 3 or so minutes. Then stir in the carrot and cabbage, season to taste with salt and pepper, and cook, stirring, until the cabbage is getting a bit tender but is still slightly crunchy, around10 minutes.
  3. Toss the cabbage mixture, the dressing, and the raisins together. Sprinkle with almonds and feta and serve warm over something like cooked farro, quinoa, or couscous, or on its own.

See what other Food52ers are saying.

  • fiveandspice
  • Diana Raphael
    Diana Raphael
  • Heather
  • Modupe

5 Reviews

Diana R. December 22, 2018
Is there a dairy free option to the yogurt?
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'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.