Make Ahead

Moroccan spiced warm red cabbage salad

December 17, 2010
Author Notes

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

  • Serves 6-8
  • 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
In This Recipe
  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.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.