Cabbage with Tabil and Preserved Lemon, Tunisian-Stylecomments (0) October 12th, 2012
Serves 6 to 8
1 small head cabbage, tough core removed, thinly sliced, slices halved
2 cups water
1/4 cup olive oil
1 1/2 to tablespoons apple cider vinegar
3 garlic cloves, peeled and crushed
About 1 teaspoon tabil
About 3/4 teaspoon freshly ground black pepper
1/2 finely diced preserved lemon or 1 generous teaspoon lemon zest and 1 tablespoon lemon juice
This recipe is like a slaw except that the cabbage is blanched very briefly rather than being raw. It makes a tasty, textured salad, which absorbs the Tunisian flavors, which we added in the tabil spice blend and the preserved lemon. I like to add a little harissa sometimes. My friend and colleague, Jessica Sterlin, who is chef at the Skillet Restaurant, and I created this recipe together. If you don't have the salt-cured preserved lemon, use some lemon zest. Tabil is a Tunisian table condiment combining coriander seed, caraway, ground chiles and garlic.
Bring the water to a boil, add the salt, then add the cabbage and blanch for about 15 to 20 seconds. Remove immediately from the heat, drain and run briefly run under cold water to stop cooking.
Transfer the cabbage to a bowl. In a small bowl, combine the oil, vinegar, tabil, black pepper, salt and lemon, stir well to mix. Pour the dressing over the cabbage and toss well. Let stand for at least 30 minutes before serving or up to a few hours. Taste before serving at room temperature.
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