By Mayo Clinic Staff

Dietitian's tip:

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

Number of servings

Serves 6

Ingredients

  1. 1 1/2 pounds red cabbage, cored, quartered and shredded (about 10 cups)
  2. 2 medium onions, chopped (about 1 1/2 cups)
  3. 1 tart apple, cored, peeled and chopped (about 1 cup)
  4. 1 cup pitted prunes, chopped
  5. 1 garlic clove, crushed
  6. 1 teaspoon ground cinnamon
  7. 1/4 teaspoon ground cloves
  8. 1 teaspoon cumin seed
  9. 1 teaspoon coriander seed
  10. 2 tablespoons red wine vinegar
  11. Ground nutmeg, to taste
  12. 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
  • Total fat 0.5 g
  • Saturated fat Trace
  • Trans fat 0 g
  • Monounsaturated fat Trace
  • Cholesterol 0 mg
  • Sodium 35 mg
  • Total carbohydrate 34 g
  • Dietary fiber 6 g
  • Total sugars 19 g
  • Added sugars 0 g
  • Protein 3 g
April 04, 2017