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My mother-in-law introduced me to this surprisingly tasty Moroccan Cabbage Tagine many years ago, and her delicious stewed cabbage recipe has remained in my cooking repertoire ever since. The cabbage is coarsely chopped into strips then stewed with lamb or beef in a zesty broth seasoned with ginger, paprika and cumin. Saffron is optional, but the preserved lemon and olives are essential to the dish's classic, tangy flavor. A little cayenne pepper will add optional heat, but you may want to simply offer harissa on the side instead.
One medium cabbage is enough for this recipe. If you can only find a very large cabbage, consider using half for the tagine and the other half to make Moroccan Cabbage Salad with Chermoula. Or, you can use it to make Couscous with Seven Vegetables, which includes cabbage as a traditional ingredient.
