Spicy red cabbage

Red cabbage 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.

Ingredients (Serves 6)

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.