Despite the season’s craziness, I not only survived the holidays but actually had some pretty good fun.
We spent ours this year at John’s mom’s where we had a very sensual chocolate-themed Christmas dinner of gamberi al cioccolato, chocolate chicken mole, and two different chocolate desserts: peppermint white chocolate mousse and frozen brownie toffee sundae.
Just when we thought we were done, there was chocolate cake on the table, which we all agreed should wait until breakfast.
The giddiness from all the chocolate went on for days as we opened presents, clinked glasses, exchanged wishes, sang karaoke, went for walks, visited museums, and a butterfly garden.
Upon our return home and after a few loads of laundry, a nap, and a trip to the market, I made this cabbage salad.
It is the same recipe as eggplant zaalouk, only with steamed and mashed cabbage instead of roasted eggplant.
Cabbage zaalouk is not unheard of but not nearly as well known as its eggplant counterpart. If it weren’t for its lack of smokiness, I would say that they actually taste very very similar.
Garlicky and livened up with fresh lemon juice, this cabbage is delightful as a spread on toasted bread or as a salad eaten with a fork.
Cabbage Zaalouk (Kromb Zaalouk) Recipe
YIELD: 6 TO 8 SERVINGS
PREP TIME: 10 MIN
COOK TIME: 35 MIN
This salad keeps well in the refrigerator and still tastes freshly made after several days. It’s a great side dish to make ahead of time and eat over several days with dinner.
- 1 medium head of green cabbage
- 2 medium tomatoes, peeled and diced
- 4 garlic cloves, minced
- ¼ cup extra virgin olive oil
- Sea salt and freshly ground pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Juice of ½ lemon or 1 tablespoon white vinegar
- 1 tablespoon chopped parsley, plus more for garnish
Cut off the bottom of the cabbage and cut it into four. Chop each fourth into small pieces.
Fill the pot of a steamer about halfway with water and bring to a boil. Place the chopped cabbage in the steamer basket over the boiling water.
Cover and steam until soft enough to mash, 25 minutes. Transfer the cabbage onto a cutting board and mash it with a fork or potato masher.
Meanwhile, cook the tomatoes with garlic and olive oil over medium heat in a large sauté pan, for 8 to 10 minutes.
Add the mashed cabbage and cook for another 10 minutes, mashing some more with a spatula to completely blend with the tomatoes.
Remove from the heat and stir in the sea salt, pepper, chili powder, cumin and lemon juice and parsley.
Serve the Kromb Zaalouk at room temperature with crusty bread.