Red cabbage and Belazu preserved lemons

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Recipe review


4/5 An interesting idea. I prefer to make my own preserved lemons though. The Judge

Red cabbage and Belazu preserved lemons
Red cabbage and Belazu preserved lemons
Servings:Serves 4
Calories per serving:125
Ready in:1 hour 50 minutes
Prep. time:20 minutes
Cook time:1 hour 30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:4th April 2013

Another vegetarian side-dish recipe in which to use your preserved lemons.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 180C / fan160 / gas 4


  1. Heat the oil in a flameproof casserole with a lid over a medium heat.
  2. Fry the garlic, cloves and cinnamon together until the garlic starts to brown. Add the cumin and onion and stir to coat in the spicy oil.
  3. Add the cabbage and stir again.
  4. 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 and stir well.
  5. Cover and put in the oven for 50 minutes until the cabbage has softened.
  6. Remove from the oven and rest, covered for another 30 minutes.
  7. Discard the cinnamon and top with chopped fresh coriander.

This recipe originated from the recipe section of

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Belazu products used in this recipe

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