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

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