Red Cabbage With Apricots And Balsamic Vinegar Recipe -
Red Cabbage With Apricots And Balsamic Vinegar Recipe

Red Cabbage With Apricots And Balsamic Vinegar

Recipe by  

"Here is a sweet and tart addition to your menu. Can be prepared 1 day ahead, and warmed just before serving."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.
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Reviews More Reviews

Oct 23, 2005

This was too sweet but the flavor was good. i would not add as much preserve if i made it again.

Nov 10, 2007

I really liked this recipe! It was fun to make, smelled delicious the whole way through, and tastes very good. I used a little more than a cup of apricots instead of the 3/4 that the recipe called for. I also used white onion instead of red. The final result is pretty, and it tastes very good. It is unique, sweet, and a little tangy. I would recommend. :-)


6 Ratings

Nov 20, 2012

I made this and took it to a large party. Everyone raved about it. It smelled and tasted delicious. They ate two bowls full of it!! Everyohe wanted the recipe. You can put less preserves in if you want it more savory (I cut the preserves, but added more chopped apricots) and be sure to add the salt and pepper, which heighten the taste. I always taste as I go to avoid the "too sweet" thing that afflicts many recipes. I may have added a little more onion as well and I know I had cabbage left over and threw that in there, too.

Aug 06, 2015

I have never made red cabbage before and I didn't weigh the cabbage before I started so I'm guessing I used more than 1 1/2 lbs. I used the whole red cabbage and it was big. I substituted home made marmalade for preserves and used about a cup of that. I also added vinegar and followed the rest of the recipe pretty much. Turned out amazing! Lots of s & p.

Mar 01, 2014

This is a very mild cooked red cabbage dish considering it has allspice, nutmeg and balsamic vinegar. I think I would coarsely chop the apricots in the future, so that you can get a little apricot in each bite. I prepared this exactly as written, but ended up adjusting the seasonings and adding a little more balsamic just to suit our taste preference.


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  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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