By Mayo Clinic staff
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.
- 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 cumin seed
- 1 teaspoon coriander seed
- 2 tablespoons red wine vinegar
- Ground nutmeg, to taste
- 1/2 cup water
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.
- Mayo Clinic, University of California-Los Angeles, and Dole Food Company, Inc. Encyclopedia of foods: A guide to healthy nutrition. San Diego, Calif.: Academic Press; 2002:221.