Meals and Courses

Red Cabbage and Beetroot Tagine

cook 30 mins
  • 2 tablespoons olive oil
  • 1 red onion, sliced
  • 2 garlic cloves, finely chopped
  • 1 small red cabbage, shredded
  • 500 g (1 lb) raw beetroot, peeled and cut into 1 cm (½ inch) dice
  • 1 small cinnamon stick
  • generous pinch of saffron
  • 1 teaspoon cumin seeds
  • 400 ml (14 fl oz) hot lamb, chicken or vegetable stock
  • 50 g (2 oz) green olives
  • ½ small preserved lemon, chopped
  • salt and pepper
  • chopped coriander or parsley, to garnish
  • steamed wholewheat couscous or bulgar wheat, to serve
  • Heat the oil in a large, flameproof casserole dish and cook the onion and garlic over a medium heat for 6–7 minutes, until softened slightly. Add the red cabbage, beetroot, spices and seasoning and stir for a further 1–2 minutes, until aromatic.
  • Pour in the stock, season lightly, cover and simmer gently over a medium-low heat for 15–20 minutes, until the vegetables are tender. Stir in the olives and lemon for the final 10 minutes.
  • Garnish the tagine with the chopped herbs and serve with the couscous or bulgar.
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