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

Red Cabbage With Apricots And Balsamic Vinegar

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

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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

Most Helpful Positive Review
Oct 09, 2004

I found this recipie absolutely delicious. It was a little bland at first, so I added a bit more balsamic, crumbled feta cheese and was generous with the salt & pepper

Most Helpful Critical Review
Aug 29, 2002

This was not a big hit in my family.


32 Ratings

Nov 11, 2007

Twice a year I go on retreat up to the mountains. I have the privlege of preparing dinner for 75 - 85 people on a Saturday night. I have been doing this for a number of years and I am always searching for something a little different. I made this dish on a lark and man oh man did everybody love it. What a great combination of ingredients that resulted in a uniquely flavored dish and the visual appeal was second to none. My friends just raved about it and it literally was all gone in a number of minutes. Thanks for the great dish. P.S. I am preparing it again today for a Pittsburgh Steeler party at a friends.

Feb 09, 2003

This cabbage salad is a nice variation from the usual apple-cabbage salad. My husband and I enjoyed this with pork chops and small roasted new potatoes.I will definitely be making this again.

May 19, 2003

Easy, great colour not just for "high holidays" I served it with Tuna steaks in a wasabi marinate, you can do it ahead and just heat it up in a skillet a large one! Real crowd pleaser, not really kid oriented, it's cabbage remember.

Oct 03, 2003

EXCELLENT mix of flavors. Dish is tastier with crispier cabbage (I've made this several times, as you can tell)

Mar 19, 2007

i tripled the recipe (!) for a church potluck, just "guess-timating" the other ingredients and it turned out great. i made it a day ahead of time and decided to serve it cold (due to ease of transporting, etc.) with bleu cheese crumbles mixed in. i preferred it when it was hot, but those who didn't know what they were missing temperature-wise said things like "best red cabbage", "it's nice with the sweetness", and "yours had the yummy stuff (i.e.- apricots) in it." it's definitely an interesting take on red cabbage and might be an acquired taste.... but one worth acquiring!

Feb 18, 2006

This was great for something different to serve at Thanksgiving.


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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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