Recipe: Spicy red cabbage

Dietitian's tip: Red cabbage — a cruciferous vegetable with dark red or purple leaves — has a tougher texture and a slightly sweeter flavor than does green cabbage. To save time, shred the cabbage in advance and store in a sealed bag in the refrigerator until ready to use.

Low sodium = no more than 140 mg of sodium per serving

SERVES 8

Ingredients

1 1/2 pounds red cabbage, cored, quartered and shredded
2 medium onions, chopped
1 tart apple, cored, peeled and chopped
1 cup pitted prunes
1 garlic clove, crushed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons red wine vinegar
Ground nutmeg, to taste
1/2 cup water

Directions

In a large pot, add all of the ingredients. Stir to mix thoroughly. Cover and cook, stirring frequently, over medium heat until the vegetables are tender, about 1 hour. Add water as necessary to prevent the cabbage from drying out. Transfer to a serving bowl and serve either warm or cold.

Nutritional Analysis

(per serving)

Calories	100	Cholesterol	0 mg
Protein	2 g	Sodium	34 mg
Carbohydrate	24 g	Fiber	4 g
Total fat	trace	Potassium	459 mg
Saturated fat	0 g	Calcium	69 mg
Monounsaturated fat	0 g