Levantine cuisine · Vegetable Dishes

Malfouf bi Zeit

Fine white cabbage strips braised in olive oil with cumin and seasoned with garlic and lemon.

Ingredients · for 4 servings

• 800 g white cabbage
• 1 onion
• 5 cloves of garlic
• 60 ml olive oil
• 2 tsp cumin
• 2 lemons
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Quarter the white cabbage, cut out the core and shave the quarters into the finest possible strips.
2. Cut the onion into thin half rings and sauté in 4 tbsp olive oil over medium heat for 5 min. until translucent.
3. Add the cumin and toast for 30 sec. until fragrant, then fold in the cabbage in batches.
4. Braise covered over medium heat for 10 min., stirring twice, until the cabbage is soft but still slightly crisp.
5. Remove the lid, add the finely chopped garlic and braise uncovered for 3 min. until the liquid has evaporated and the cabbage browns in places.
6. Season with salt, pepper and the juice of one lemon, fold in the remaining olive oil and chopped parsley and serve lukewarm with wedges of the second lemon.