Moroccan pointed cabbage with harissa and cumin seeds
Course: Side dishCuisine: Morocco
Servings
4
Preparation
10
minutesCooking time
10
minutesTotal time
20
minutesPointed cabbage is my favorite of all cabbages, I think. The texture is great, the taste is delicious. The cabbage is versatile. I also make this recipe as a salad. Just let it cool down for a while. It can be that simple sometimes.
Ingredients
1 oxheart cabbage
100 ml olive oil
1-2 table spoon harissa
2 organic lemons for their zest and juice
1 table spoon cumin seeds
salt and pepper
preparation
- Make a sauce of the olive oil, the harissa, the zest of the lemons and the juice of 1 lemon. Add some salt and pepper.
- Cut the pointed cabbage in half. Take out the hard piece.
Now cut the cabbage into thin strips.
Heat olive oil in a large pan and fry the pointed cabbage quickly, until soft but still crispy. Reduce the heat to low, add the sauce and mix well. Let it work for another 2 minutes.
Stir in the cumin seeds. Season with salt and pepper.
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