Spiced Red Cabbage

1. 1

   Quarter and core cabbage and cut into 1/4-inch-thick shreds.

2. 2

   In a 7- to 8-quart heavy kettle cook cabbage in oil over moderate heat, stirring occasionally, 5 minutes.

3. 3

   Stir in remaining ingredients and simmer, covered, stirring occasionally, until cabbage is tender, about 20 minutes.

4. 4

   Discard cloves and, if desired, bay leaf and cinnamon stick.

5. 5

   Season cabbage with salt and pepper.

6. 6

   Cabbage may be made 3 days ahead and chilled, covered.

No additional tips available.