Moroccan Cabbage Salad
This Moroccan salad is traditionally called T'qolia where I'm from. This is normally the case with anything made from the charmillah/charmollah paste consisting of olive oil, lemon juice, cumin, paprika and garlic, anything made from this delicious marinade or dressing is usually called T'qolia, so this is called T'qolia bil Kromb which means cabbage T'qolia!I can happily have this just by itself with some olives and fresh homemade bread, if you have it like this it's even better when served with hot Moroccan mint tea!Although this is called a salad and popularly served as a side dish around the table of a meaty main course, many enjoy it just as it is and can also be known as a poor man's dish in this case. I actually prefer the taste of Moroccan so-called poor foods, you will find that most of them are much healthier and nutritious for you. This can easily explain the many long lives of Moroccans poor ;)Suitable for vegetarians, keto and gluten-free.
Ingredients
- quartered and sliced thin or into squares 1/2 of a Fresh Cabbage
- washed thoroughly and chopped roughly 1 batch of Fresh Spinage
- grated crushed or minced 2-3 garlic cloves
- washed and chopped very finely. 1/2 batch of fresh Parsley
- washed and chopped very finely. 1/2 batch of Fresh Coriander
- 1 teaspoon cumin zeera
- 1 teaspoon sweet paprika
- optional if you like spice 2 green chillies (chopped)
- Juice of 1 fresh lemon
- or white vinegar 1 table spoon of Moroccan Vinegar
- 3-4 tablespoons Olive Oil
Instructions
- Cut and wash your cabbage, spinach and greens, grate the garlic cloves and set aside
- Boil the cabbage seprately in some salt water until soft. (or if you can steam it this is better)
- Put a pan to heat over the stove with the olive oil, and mix the spices, lemon juice, vinegar, coriander, parsley and garlic together into a paste (this is your charmillah dressing) add to the pan and stir fry slightly before adding the spinach. Be careful not to burn the spices, just allow the aroma to rise slightly first.
- Add the soft cooked cabbage to the pan shortly after the spinach has stir fried for a bit and give it a good stir, you may add some water to prevent sticking but very little, leave under a low heat for about 5 mins.
- This is good to serve hot or cold ;)
