Bavarian Red Cabbage

(recipe from The Yoga Cookbook by The Sivananda Yoga Vedanta Centers)

Serves 4 to 6.

1 Tbsp. oil
1 small red cabbage, coarsely shredded
1 carrot, grated
2/3 cup water or broth
6 whole cloves
2 slivers of cinnamon stick
Juice of 1 lemon
1/2 tsp. salt
pepper to taste

Heat the oil in a heavy pan and saute the cabbage and carrot over medium heat for 5 minutes.  Add the water and spices.  Cover and cook for about 30 minutes, until the cabbage is tender.  Season with the lemon juice, salt, and pepper, and serve warm.

The cabbage and spices can be baked in a 350F oven instead of on the stovetop, if preferred.

(Quite delicious!  Tasted like a tangy, spiced sauerkraut.  I added a little more carrot than called for.  Ate this with brown rice, warm, for lunches.  Yum!)