Chic, Moroccan cabbage salad

This is quite possibly one of the chic-est salads I've ever made. It's not a salad in the fresh, crunchy school –– this is a warm, cooked salad that can be served at room temperature. In fact it's actually best at room temperature but it's so good that when you make it, it's hard to stop eating.
This is an ideal accompaniement to Moroccan food, but it's also great as one of a series of appetizers or as a side dish to chicken or pork. It's a bit delicate tasting so I wouldn't put it up against beef. Could you serve it on Thanksgiving? Oh, my could you!

 

Chicest ever Moroccan Cabbage Salad:

1 white cabbage, core removed, thinly sliced

3 1/2 ounces water

2 Tbs canola oil

1 tsp ground cumin

1 tsp ground black pepper

3 garlic cloves, peeled and crushed

small bunch of coriander, leaves chopped

1 preserved lemon, pith removed, finely diced

 

1- Boil the cabbage in salted water in a covered saucepan for about 20 minutes, or until soft. Remove from the heat and drain.

2 - Heat the canola oil in a frying pan over a medium heat. Add the cumin, pepper, garlic and sauté for a few minutes until the garlic is fragrant but not burnt. Stir in the lemon. Mix in the cabbage.