Moroccan Cabbage Skillet with Quinoa! Whether you’re a fan of Moroccan cuisine or simply looking to spice up your dinner routine, this dish is guaranteed to satisfy your taste buds.

This vibrant Moroccan Cabbage Skillet with Quinoa dish features a delightful medley of nourishing veggies, hearty chickpeas, and aromatic spices. Served over fluffy, protein-packed quinoa, this dish is a perfect choice for anyone seeking a flavorful and low-fat meal.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We love the Moroccan cuisine! The secret to this dish lies in the blend of Moroccan spices that infuse every bite with warmth and depth. Cumin, turmeric, cinnamon, and a touch of spicy ginger come together to create a symphony of flavors that will leave you craving more. Those warming spices are always SO tasty!

Picture tender cabbage leaves sautéed to perfection, mingling with zesty tomatoes, fragrant onions, colorful bell peppers, and plump golden raisins in a harmonious dance of saucy goodness. The addition of hearty chickpeas not only elevates the dish’s protein content but also provides a satisfying, meaty texture.

Not a fan of quinoa? No worries! Swap it out for your favorite hearty grain. Some delicious substitution ideas: bulgur, couscous, farro, rice, and more!

You gotta give this one a try!

Tips for Success:

• Flavor Profile: This cabbage dish is inspired by Moroccan spices. The golden raisins add a nice complimentary sweetness.  The spices in this dish are mild and can be easily ramped up.
• Spices: Feel free to increase or decrease your favorite Moroccan spices to suit your own personal preference.
• Low-Fat Dish Expectations: This dish was designed to be low in fat. Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods when eating this dish. It is very tasty for what it is, and that is a low-fat dish. We just want to make sure that our Readers recognize this when contemplating making this recipe.
• Tahini: The tahini is optional; however, if you are looking to smooth out the spices, tahini will do the trick. You can leave it out if you wish. We enjoyed this dish in multiple kitchen tests both with and without tahini. We have family members who really enjoyed the tahini in the dish.
• Slice the cabbage very thinly. Or you can use a coleslaw mix mostly comprised of shredded cabbage and carrots. We prefer to cut the cabbage into thin long strips.
• Sauté the cabbage: The key is to allow the cabbage to cook until it is tender and then take the time to allow the dish to sit off the stove to absorb the flavors of the spices.
• Resting the Dish: Allowing the skillet mixture to rest for a full 15 minutes uncovered after cooking off the stove. This ensures the cabbage soaks up the flavors makes all the difference in the world with this dish. The spices settle and release even more flavor. This is especially important when cooking without oil.
• Golden Raisins: Raisins are very typical in Moroccan dishes.  They lend this beautiful little bite of sweetness in contrast to the savory of this dish.  Feel free to reduce or increase the amount.  You can also substitute for regular raisins if you wish. We do not recommend leaving them out. If you wish you could substitute diced dried apricots.
• Liquids: The 1 cup of water is divided in Step 2 (¼ cup) and then remaining ¾ cup is used in Step 3.  The cabbage really soaks up the liquids.  The dish has enough liquid to create a nice spooning over the cooked quinoa in individual servings.  If you find you need more liquid, then feel free to add some additional vegetable broth and ramp spices accordingly.
• A small green cabbage averages to about 6 cups of shredded cabbage (+/-).

Leftovers and Freezing:

Leftovers will generally keep 5 to 6 days in the refrigerator.  Store in a covered container.

This dish can be frozen.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products:

• Large skillet with a tight-fitting lid

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Moroccan Cabbage Skillet with Quinoa

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 30 Minutes
• Total Time: 50 Minutes (+Rest Time)
• Yield: 6 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Moroccan Inspired
• Diet: Vegan

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Description

This vibrant Moroccan Cabbage Skillet with Quinoa dish features a delightful medley of nourishing veggies, hearty chickpeas, and aromatic spices.

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Ingredients

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Skillet Ingredients:

• 1 cup yellow onions, fine dice
• ½ red bell pepper, medium dice
• 1 Tablespoons minced garlic
• 6 cups green cabbage, thinly sliced *
• 1 – [ 14.5 oz. can ] petite diced tomatoes, undrained
• 1 cup low-sodium vegetable broth *
• 1 cup water (divided)
• 2 Tablespoons lemon juice
• 1 to 3 teaspoons tahini (optional) *
• ¾ to 1 cup golden raisins (+/-) *
• 1 – [ 15 oz. can ] chickpeas, drained & rinsed *

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoons dried minced onions
• ¾ teaspoon smoked paprika (+/-) *
• ¼ teaspoon sweet paprika (+/-) *
• ¾ teaspoon cumin (+/-) *
• ¼ + 1/8 teaspoon cinnamon (+/-) *
• ¼ + 1/8 teaspoon turmeric (+/-) *
• 1/8 teaspoon ground ginger (+/-) *
• ½ to 1 ¼ teaspoon sea salt (+/-) *
• 1/8 teaspoon cayenne pepper (+/-)

Other Ingredients:

• Cooked quinoa

Optional Toppings:

• Freshly chopped cilantro

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Instructions

1. Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
2. In a large skillet, add the finely diced onions and red bell peppers, sauté over medium-high heat for 7 to 9 minutes until tender. Then add the minced garlic and thinly sliced cabbage.  Stir and cook until the cabbage starts to wilt a little, then add about ¼ cup water, cover to cook the cabbage for several minutes over medium-high heat.
3. Add the Spice/Herb Mix, mix well to ensure the spices and herbs coat the cabbage really well. Then add the petite diced tomatoes.  Stir to mix, then add all the remaining Skillet Ingredients, including the remaining water (except the chickpeas and raisins). Stir well.  Continue cooking uncovered until all the cabbage has reached the desired tenderness, approximately 5 to 10 minutes, largely dependent upon how tender you prefer the cabbage and how thinly you sliced it.
4. Once the cabbage is tender, turn the burner to low, stir in the chickpeas and raisins, and allow to simmer for 5 minutes, then remove from the stove and allow to sit for 15 minutes. This will allow the cabbage to soak up the flavors.
5. Serve over top of cooked quinoa (or rice), topped with a generous amount of chopped cilantro.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings:  6

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