1 1/2 lb. red cabbage

Ground spices version:
1/8 tsp. allspice
1/2 tsp. coriander
1/8 tsp. cloves
1 1/2 Tbs. vegetable oil
1 onion, finely diced
3 small bay leaves

Fresh spices version:
1/2-tsp. allspice berries
1 1/2-tsp. coriander seeds
4 cloves

1 Tbs. brown sugar or molasses
salt and freshly milled pepper
1/4 c. diced tomatoes, fresh or canned
1/2 c. juice from the tomatoes or water
2 Tbs. balsamic vinegar

Using a stainless-steel knife, quarter the cabbage, remove the core, and slice it crosswise into 1/2-inch strips. [Fresh spices version: Bruise the spices in a mortar or grind them in a spice mill.] Heat the oil in a wide skillet with the onions, spices, and bay leaves; cook over medium heat until the onion is translucent, about 4 minutes, then add the brown sugar and cook 1 minute more. Lay the cabbage over the onion, season with 1-tsp. salt, and spoon the tomatoes over all. Pour in the tomato juice, then cover and cook gently until the cabbage is tender, about 15 minutes. Remove the lid and toss everything together. Add the vinegar, raise the heat, and cook until most of the liquid is evaporated, leaving a syrupy glaze. Taste for salt, season with pepper, and serve.

(Contributed by CSA member, Erin Larkspur)

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