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.

Number of servings

Serves 6

Ingredients

  1. 1 1/2 pounds red cabbage, cored, quartered and shredded
  2. 2 medium onions, chopped
  3. 1 tart apple, cored, peeled and chopped
  4. 1 cup pitted prunes
  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 cup

  • Total carbohydrate 25 g
  • Dietary fiber 5 g
  • Sodium 36 mg
  • Saturated fat 0 g
  • Total fat trace
  • Cholesterol 0 mg
  • Protein 2 g
  • Monounsaturated fat 0 g
  • Calories 108
Apr. 30, 2011