Moroccan cuisine · Soups & Stews

Tajine Kromb

White cabbage braised soft with beef and chickpeas in a turmeric broth, hearty and mild at once.

Ingredients · for 4 servings

• 600 g beef
• 1 small white cabbage (approx. 1 kg)
• 1 can chickpeas (400 g)
• 2 onions
• 4 cloves of garlic
• 1.5 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 bunch flat-leaf parsley
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the beef into 3 cm cubes, finely dice the onions, grate the garlic, and rinse and drain the chickpeas.
2. Heat the olive oil in a wide pot and brown the meat all over for 7 min. over high heat until it takes on color.
3. Add the onions and garlic and sauté for 5 min., then sprinkle in the turmeric, cumin and paprika and toast for 1 min. until fragrant.
4. Pour in 600 ml hot water, season with salt and pepper, and braise covered over low heat for 40 min.
5. Trim the core from the cabbage, cut into 3 cm wide strips, lay on top with the chickpeas, and cook covered for another 25 min. until the cabbage has collapsed and turned fully tender.
6. Remove the lid, reduce the broth uncovered for 5 min., sprinkle with chopped parsley, and serve in deep plates.