1 1/2 pounds red cabbage
1/2 teaspoons allspice berries
1 1/2 teaspoons coriander seeds
1 1/2 tablespoons vegetable oil
1 onion, finely diced
3 small bay leaves
1 tablespoon brown sugar or molasses
Salt and freshly milled pepper
1/4 cup diced tomatoes
1/2 cup juice from the tomatoes or water
2 tablespoons balsamic vinegar
Using a stainless-steel knife, quarter the cabbage, remove the core, and slice it crosswise into 1/2-inch stripes. Bruise the spices in a mortar or grind them in a spice mill. Heat the oil in a wide skillet with the onion, 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 teaspoon 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.
Madison, Deborah. Vegetarian Cooking for Everyone. New York: Broadway Books, 1997.