By Dianne Gregg
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper
  • 3 cups red cabbage (3/4 pound), finely shredded
  • 1/3 cup raisins
  • 2 tablespoons fresh lemon juice
  • 1/2 cup coarsely chopped cilantro leaves
  • Salt
Cooking time: 10-15 mins Serving: 4-6 people

1. In a large skillet, heat the olive oil.

2. Add the shallots, cumin and crushed red pepper and cook over moderately high heat, stirring, for 2 minutes.

3. Add cabbage, and the raisins bring to a boil. Cover and cook over moderate heat, stirring occasionally, until the cabbage is tender, 8 minutes.

4. Stir in the lemon juice and cilantro, season with salt and serve.

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