Reviewed: Nov. 8, 2009

I followed this recipe to the letter. Allspice? If your going to use vinagar you need sugar. I did not care for this.

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MrCrackers

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 22, 2009

I cut this recipe down to 4 serving. I used fresh apricots, so I put in 3/4 cup. It was a little sweet for me, but my husband loved it.

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Karen

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Reviewed: Jun. 4, 2009

I enjoyed this, but BF quit after a few bites--and he eats everything (hence the 3 stars instead of 4). I'd make some changes for personal preference: use about a quarter of the apricots (I used unsweetened and unsulfured, which are a bit more tart and too strong in this dish), half the spices, and twice the onions (which I caramelized). The onions, while sweet themselves, really helped balance out the sweetness and tang of the sauce. I used olive oil instead of butter. Overall, a very interesting dish!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jan. 13, 2009

I made this for lunch one day. I just used more of the apricot preserves, because I had no dried apricots. Everyone loved it. Much better than the usual red cabbage & apple recipe.

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jokin

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Reviewed: Dec. 15, 2008

Delish!!! Loved it. I am definitely making this again. Sweet and tart, good hot or cold.

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RUTHSCHMIDT

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Reviewed: Oct. 8, 2008

This was very simple to make and really terrific tasting. I didn't have allspice, so I used pumpkin pie spice and added some mace and white pepper. My boyfriend absolutely loved it and I will certainly be making it again. I served it with sweet chicken sausage, and it was a perfect pairing. My one suggestion would be to chop the dried apricots into small bits, rather than just slicing them.

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ELLYZ

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Reviewed: Jul. 31, 2008

Really yummy - I substituted celery for the capsicum (as I didn't have any caps) and sprinkled sesame seeds through the whole lot.... am taking the leftovers cold for a salad lunch at work tomorrow.

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Mintyone

Cooking Level: Expert

Home Town: Christchurch, Canterbury, New Zealand

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Reviewed: May 20, 2008

This is extremely tasty and unique! I tried it once over baked chicken and once as a side dish.

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StL Nell

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Reviewed: Apr. 12, 2008

I followed the recipe exactly -but it was a bit too sweet for my liking, sort of like a "candied" taste. I am going to wait a while and try it again with just a drop of preserve for flavor or none at all.

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Chickpeaschick

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Reviewed: 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.

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Chuck T.

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Reviewed: 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!

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snackalie

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 18, 2006

This was great for something different to serve at Thanksgiving.

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AMANDALYNNE

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Reviewed: Oct. 17, 2005

Very very good, aittle more sweet than tart, but it was a real hit that I'd make again.

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KIMMER11

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Reviewed: Sep. 7, 2005

A little tart

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Kari L Olson

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Reviewed: Jun. 26, 2005

Didn't really like this. The flavours of nutmeg & all spice in a savoury dish just didn't work for us. Won't be making again.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 24, 2005

I really enjoyed this recipe...my husband wasn't so wild about it. I loved the tart flavor. It makes a bunch, so be prepared!

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JSZSCHULZ

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Reviewed: Jun. 18, 2005

A bit different, but nice and tangy. Leftovers are pretty good too.

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PROBRAHN

Cooking Level: Intermediate

Home Town: Winneconne, Wisconsin, USA

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Reviewed: Mar. 8, 2005

I used home dried plums in place of apricots, peach jam, yellow onion, green cabbage and olive oil - 2TBSP. Since I changed the recipe so much, I won't give it a star rating. However, the recipe is a nice sweet n'sour cabbage with interesting spices. I look forward to trying it with dried apricots.

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KALICEC

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Reviewed: Oct. 9, 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

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JENNIFERJANUARY75

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Reviewed: Apr. 16, 2003

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

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CAHEMMERICH

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Red Cabbage With Apricots And Balsamic Vinegar

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