🇲🇦 Moroccan

Cabbage Rfissa

Name: Cabbage Rfissa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 1 tbsp Fenugreek Seeds; 3 medium, cubed Potato; 2 tbsp Olive Oil; 2, thickly sliced Carrot; 1/2 head Cabbage; 750 ml Stock or Broth; 1 tsp Ras el Hanout; 4 Msemen Flatbread

🇲🇦 Moroccan

Rfissa — cabbage and lentils ladled over shredded msemen, fenugreek-scented. Ready in 50 minutes including prep.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Fenugreek Seeds1 tbsp
Potato3 medium, cubed
Olive Oil2 tbsp
Carrot2, thickly sliced
Cabbage1/2 head
Stock or Broth750 ml
Ras el Hanout1 tsp
Msemen Flatbread4

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the cabbage well on all sides — real colour means real flavour.
2
Lift the cabbage out, soften the onion and garlic in the same pot, then add the ras el hanout.
3
Return the cabbage, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

Prep everything before the heat goes on — moroccan cooking moves fast once it starts.

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Watch how it's made

Video: Rfissa with Rziza Recipe - Part I: How to make the chicken - CookingWithAlia - Episode 226 · on YouTube