Moroccan Cabbage Salad

If you like cabbage salad and want to try a rich and spicy variation, check out this Moroccan recipe, which incorporates a variety of complementary flavors to create a completely unique dish. I recommend serving this with warm bread, although it can be enjoyed as a side dish on its own. Enjoy!


1 cabbage (approximately 2 pounds), quartered
1/4 cup of chopped cilantro
1/4 cup of chopped parsley
1 tablespoon of olive oil
1 teaspoon of crushed garlic
1 teaspoon of paprika
1 teaspoon of cumin
1 teaspoon of salt
1/4 teaspoon of pepper
1 teaspoon of vinegar (or lemon juice)

Preparation Process

Set a large pot of water to boil, then place the cabbage in the pod and cook for 20 minutes. Drain the water and set aside.

Drizzle the olive oil in a frying pan, set to high heat and add the cabbage, then mash the cabbage for 2-3 minutes with a wooden fork

Add the paprika, cumin, salt and pepper to the cabbage and continue mashing for 10 minutes, then add the parsley and cilantro and mash for another 15-20 minutes, or until the salad is smooth

Add the vinegar (or lemon juice) and serve with warm bread.

Want to make this and need the written instructions? Just click here to download the full recipe.

We just came across this great cookbook, created by Tanya Petrovna, head chef of the popular Native Foods chain of restaurants in Southern California. She calls herself the “fun vegetarian”…

Wondering what that means? Check out what her vegan cuisine cookbook has to offer here.

The Native Foods Restaurant Cookbook



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