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Spicy Red Cabbage with Raisins

This sweet and spicy side dish delivers a good hit of vitamin C from the red cabbage.

Plus: More Vegetable Recipes and Tips

  • Total Time:
  • Servings: 4 side-dish servings

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  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coriander seeds, finely crushed
  • 2 medium shallots, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper
  • 3 cups red cabbage (3/4 pound), finely shredded
  • One 14-ounce can diced tomatoes with their juices
  • 1/3 cup golden raisins
  • 2 tablespoons fresh lemon juice
  • 1/2 cup coarsely chopped cilantro leaves
  • Salt


  1. In a large skillet, heat the olive oil. Add the coriander seeds and cook over moderate heat for 1 minute. Add the shallots, cumin and crushed red pepper and cook over moderately high heat, stirring, for 2 minutes. Add the cabbage, the tomatoes and their juices and the raisins and bring to a boil. Cover and cook over moderate heat, stirring occasionally, until the cabbage is tender, 8 minutes. Stir in the lemon juice and cilantro, season with salt and serve.


One Serving 163 cal, 8 gm fat, 1.1 gm saturated fat, 23 gm carb, 5 gm fiber.

Contributed By Published January 2005

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