This tasty red cabbage and preserved lemon tagine isn't strictly speaking a tagine, as the term really refers to the cooking pot. Do use the Middle Eastern ingredients of preserved lemons and verjuice (sour grape juice) if you can, but otherwise use vinegar, fresh lemon and add a teaspoon of chopped capers.
Serves 6
Takes 1 hour 10 minutes to make, plus 30 minutes' standing
Per serving:
97kcals
4.5g fat (0.6g saturated)
2.4g protein
13.2g carbs
11.8g sugar
trace salt
1. Preheat the oven to 180°C/ fan 160°C/gas 4. Heat the olive oil in a flameproof casserole with a lid over a medium heat. Fry the garlic, cloves and cinnamon quite briskly, until the garlic starts to brown. Add the cumin and onion and stir to coat in the spicy oil. Add the cabbage and stir again.
To freeze: Make the cabbage, then cool and freeze for up to 1 month. Defrost in the fridge overnight then reheat gently on the hob, stirring, until piping hot throughout.
2. Halve the lemons, then discard all the soggy bits inside. Slice the skin thinly and add to the cabbage. Add the sultanas, vinegar, sugar and stock or water and stir well again. Cover and put in the oven for 50 minutes, until the cabbage has softened.
3. Remove from the oven and rest, covered, for another 30 minutes. Discard the cinnamon and serve with chopped fresh coriander, if you like.
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