Spicy Red Cabbage

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

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

1 ½ pounds red cabbage, cored, quartered and shredded (about 10 cups)

2 medium onions, chopped (about 1 ½ cups)

1 tart apple, cored, peeled and chopped (about 1 cup)

1 cup pitted prunes, chopped

1 garlic clove, crushed

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

1 teaspoon cumin seed

1 teaspoon coriander seed

2 tablespoons red wine vinegar

Ground nutmeg, to taste

½ cup water

Directions at mayoclinic.org

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