1½ lbs. red cabbage½ tsp. allspice berries 1½ tsp. coriander seeds 4 cloves 1½ Tbsp. vegetable oil 1 onion, finely diced 3 small bay leaves 1 Tbsp. brown sugar or molasses salt and freshly-milled pepper ¼ c. diced tomatoes, fresh or canned ½ c. juice from the tomatoes or water 2 Tbsp. balsamic vinegar

Using a stainless-steel knife, quarter the cabbage, remove the core, and slice it crosswise into ½” strips. Bruise the spices in a mortar or grind them in a spice mill. Heat the oil in a wide skillet with onion, spices, and bay leaves; cook over med. heat until the onion is translucent, about 4 mins., 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 cabbage is tender, about 15 mins. 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.

From Deborah Madison’s Vegetarian Cooking for Everyone