For those who were members last year, you might recall this recipe. It's still one of my favorite ways to use red cabbage and peppers.
1 ½ cups thinly sliced onions
2 tablespoons olive oil
3 cups thinly sliced cabbage
dash of salt
1 large green bell pepper, cut into think strips
2 teaspoons ground coriander
½ teaspoon turmeric
¼ teaspoon cinnamon
cayenne pepper to taste
3 cups undrained canned tomatoes, chopped (28 oz. can)
1 ½ cups drained cooked chick peas (16 oz. cans)
1/3 cup currants or raisins (optional)
1 tablespoon fresh lemon juice
In a large skillet, sauté onions in olive oil for about 5 minutes until soft. Add the cabbage, sprinkle with salt, and continue to sauté for at least five minutes. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and sauté for another minute. Stir in the tomatoes, chickpeas, and optional currants or raisins, and simmer, covered for 15 minutes, until the vegetables are just tender. Add the lemon juice and salt to taste. Top with crumbled feta or almond slivers if you like.
Source: Moosewood Restaurant Cooks at Home, 1994