• Serves
    6
  • 148
    Calories

Dietician's Tip: To save time, shred the cabbage in advance and store in a sealed bag in the refrigerator until ready to use.

Ingredients

  • 1 1/2 pounds red cabbage, cored, quartered and shredded (about 10 cups)
  • 2 medium onions, chopped (about 1 1/2 cups)
  • 1 tart apple, cored, peeled and chopped (about 1 cup)
  • 1 cup pitted prunes, chopped
  • 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 1/2 cups

  • Calories 148
  • Cholesterol 0 mg
  • Monounsaturated fat Trace
  • Saturated fat Trace
  • Sodium 35 mg
  • Total carbohydrate 34 g
  • Dietary fiber 6 g
  • Protein 3 g
  • Serving size About 1 1/2 cups
  • Total fat 0.5 g
  • Fruits 1
  • Vegetables 3
  • Fruits 1
  • Nonstarchy vegetables 3
Last Updated: 04-04-2017
RCP-20049827
content provided by mayoclinic.com
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.