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 6

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 cumin seed
  • 1 teaspoon coriander seed
  • 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)

Serving size: About 1 cup
  • Total carbohydrate: 25 g
  • Dietary fiber: 5 g
  • Sodium: 36 mg
  • Saturated fat: 0 g
  • Monounsaturated fat: 0 g
  • Total fat: trace
  • Cholesterol: 0 mg
  • Protein: 2 g
  • Calories: 108
  • Fruits: 1
  • Vegetables: 2
  • Fruits: 1
  • Nonstarchy vegetables: 2
Last Updated: 2011-04-30
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