Skip to Content

Categories Moroccan Salads, Sides & Dips

Moroccan Cabbage Salad with Chermoula – Zaalouk de Chou

Moroccan Cabbage Salad with Chermoula served in two textures. Photo: Nada Kiffa | Taste of Maroc

This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info.

Zaalouk de Chou, Zaalouk or Mderbel Mkaouar are all names for Moroccan cabbage salad with chermoula. It’s similar to a number of other salads in which cooked vegetables are smothered in chermoula during a second stage of cooking or marinating. The resulting salads are then seasoned with lemon or vinegar and served cold or at room temperature. Carrots with Chermoula and Zaalouk de chou-fleur are such variations.

The texture of the cooked cabbage in Zaalouk Mkaouar can be anywhere between roughly chopped to coarsely mashed; I prefer mashed as it absorbs more chermoula.

You can also serve the zaalouk or mderbel of cabbage as a light side dish. It can be made ahead as it will last a few days in the fridge.

Moroccan cabbage Zaalouk, finely chopped texture, decorated with half a slice of lemon, a black olive and a few coriander leaves

Moroccan Cabbage Salad with Chermoula - Zaalouk Mkaouar

Nada Kiffa | Taste of Maroc
Zaalouk Mkaouar or Mderbel Mkaouar is the Moroccan name for this cabbage salad with chermoula. It is another versatile and vegetarian recipe made with basic ingredients. Be sure to make the chermoula ahead of time; the link is in the instructions below.
Chermoula lifts the cabbage's flavor while a final touch with lemon or vinegar adds zingy balance, especially if you choose to make the salad slightly spicy. All these flavors come together nicely at the end.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salad, Side Dish
Cuisine Moroccan
Yield 6 servings
Calories 97 kcal

Ingredients
 
 

For garnishing

Instructions
 

  • Wash the cabbage well and cut into wedges. Discard the inner core.
  • Simmer in boiling salted water until it becomes al dente. It should take about 10 to 12 minutes. Transfer the cabbage to a colander to drain.
  • When cool enough to handle, use a knife or a food processor to coarsely chop the cabbage. You can decide which texture you want to serve at this point.
  • Over medium heat, heat the oil in a pan. Add the chermoula, the tomato paste and the spices. Cook for 1 minute. 
  • Fold in the cooked cabbage, cooking and stirring for about 5 minutes to combine. (I use a spatula to break up the cabbage further and allow the chermoula to be soaked in.) Season to taste then set aside to cool.
  • Once the cabbage has cooled, stir in vinegar or lemon juice to taste.
  • To serve, transfer the cabbage salad to small plates, drizzle with olive oil, and garnish as desired.
  • This salads keep will in the fridge for up to a week. It's ideally served at room temperature but can also be served slightly warm or cold.

Nutrition

Calories: 97kcalCarbohydrates: 6gProtein: 1gFat: 7gSodium: 143mgPotassium: 209mgFiber: 2gSugar: 2gVitamin A: 675IUVitamin C: 35.8mgCalcium: 39mgIron: 1.1mg

Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.

Tried this recipe? We'd love to know!Leave a Comment | Mention @tasteofmaroc | tag #tasteofmaroc
REVIEW THIS RECIPE

 

About The Author

Nada Kiffa is Contributing Editor at Taste of Maroc. A native of Casablanca with strong Fassi roots, she writes about Moroccan and international cuisine at Ainek Mizanek.
Moroccan Eggplant (Aubergine) in Chermoula - Bdenjal Mchermel
← Previous
Moroccan Cauliflower Caviar - Zaalouk de Chou-Fleur
Next →
Recipe Rating




Related Posts
  • Moroccan Pureed Vegetable Soup

    An easy pureed mixed vegetable soup your whole family will love! It’s a healthy, delicious way to use up veggies at the end of the week or when you have extras on hand after making couscous.

  • Moroccan Cabbage Tagine with Preserved Lemon and Olives

    My mother-in-law introduced me to this surprisingly tasty Moroccan Cabbage Tagine many years ago, and her delicious stewed cabbage recipe has remained in my cooking repertoire ever since. The cabbage is coarsely chopped into strips then stewed with lamb or beef in a zesty broth seasoned with ginger, paprika and cumin. Saffron is optional, but the preserved lemon and olives are essential to the dish's classic, tangy flavor. A little cayenne pepper will add optional heat, but you may want…

Related Posts
  • Moroccan Pureed Vegetable Soup

    An easy pureed mixed vegetable soup your whole family will love! It’s a healthy, delicious way to use up veggies at the end of the week or when you have extras on hand after making couscous.

  • Moroccan Cabbage Tagine with Preserved Lemon and Olives

    My mother-in-law introduced me to this surprisingly tasty Moroccan Cabbage Tagine many years ago, and her delicious stewed cabbage recipe has remained in my cooking repertoire ever since. The cabbage is coarsely chopped into strips then stewed with lamb or beef in a zesty broth seasoned with ginger, paprika and cumin. Saffron is optional, but the preserved lemon and olives are essential to the dish's classic, tangy flavor. A little cayenne pepper will add optional heat, but you may want…