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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.
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 |
