Mediterranean cuisine for every day

Blanched cabbage with capers

5 comments May 8th, 2011 | By | Category: Recipes

I am not too much of a cabbage fan but this recipe tastes great. The cabbage has lots of taste due to the blanching and the capers add a lot to it as well. A simple warm salad dish with a unique touch of the Mediterranean. I serve it also as a starter.

Preparation time: 20 minutes

difficulty: easy


  • 1 cabbage
  • 4 tbsp capers
  • 2 cloves of garlic
  • Ras el Hanut
  • Olive oil
  • Salt and pepper


Wash the capers and drain them well. You don’t want them to have too much acidity or salt.

Bring lightly salted water to boil. Remove the stalk from the cabbage, it won’t get soft fast enough. Don’t cut too much though, the leafs should stay together.

Boil the cabbage for 5 minutes. Then drain the water.
Meanwhile peel and chop up the garlic. Heat up some oil in a pan and fry the garlic. Stir well then add the chopped up capers.

Cut the cabbage into quarters and fry in the pan for a minute or two. Season with Ras el Hanut, salt and pepper. Serve.

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  1. I am intrigued and I’m guessing it tastes amazing.

  2. That sounds interesting! Surely very palatable.



  3. My local farmer’s market had tons of cabbage this weekend. Great timing for the post!

  4. What an interesting way to cook cabbage! i am partial to the long braise, but this looks like a quick way to enjoy cabbage. Yum!

  5. Love the addition of capers!

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