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Spicy red cabbage

April 4, 2017

Recipe

Red cabbage has a tougher texture and a slightly sweeter flavor than does green cabbage.

Serves 6

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

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils 1 Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 3 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) 1 Fruits Meat and meat substitutes Milk and milk products 3 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats 1 Fruits Protein and dairy Sweets 3 Vegetables

Nutritional analysis per serving

Calcium 148 Calories 34 g Total carbohydrate 0 mg Cholesterol 6 g Dietary fiber Trace Monounsaturated fat Potassium 3 g Protein Trace Saturated fat About 1 1/2 cups Serving size 35 mg Sodium 0.5 g Total fat