Cabbage

Spicy Red Cabbage

1 1/2 pounds red cabbage, cored, quartered and shredded
2 medium onions, chopped
1 tart apple, cored, peeled and chopped
1 cup pitted prunes
1 garlic clove, crushed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons red wine vinegar
Ground nutmeg, to taste
1/2 cup water

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.

Cabbage Gratin

Vegetable cooking spray
4 cups coarsely chopped green cabbage
1 cup coarsely shredded carrot
1/2 cup sliced green onions
1 cup low fat milk
1/4 cup (1 ounce) Gruyère cheese
1/2 teaspoon caraway seeds
1/4 teaspoon salt
2 eggs, lightly beaten
1 egg white
2 tablespoons minced fresh parsley
1 tablespoon grated Parmesan cheese

Coat a small saucepan with cooking spray; place over medium heat until hot. Add cabbage, carrot, and green onions; sauté 7 minutes or until tender. Spoon cabbage mixture into a 10 x 6-inch baking dish coated with cooking spray.

Combine milk and next 5 ingredients (milk through egg white) in a medium bowl; stir well. Pour over cabbage mixture. Combine parsley and Parmesan cheese; sprinkle over cabbage mixture. Bake at 375° for 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.