Rinse the cabbage under cold running water. Pour boiling water into a large saucepan to a depth of 1 cm (1/2 inch) and add the cabbage, vinegar, caraway seeds and allspice.

Cover tightly and cook over a moderate heat for 8-12 minutes, stirring occasionally until the cabbage is tender.

Drain the cabbage thoroughly and transfer to a heated serving dish. Serve hot with the smetana spooned over the top, garnished with parsley.

Discard any limp outer leaves before shredding the red cabbage. Smetana is a low-fat substitute for cream with a slightly sour taste that also combines well with soft fruit. It is available in most supermarkets